Why You’ll Love this Pumpkin Quick Bread Recipe
If you’re looking for a cozy treat that perfectly captures the essence of fall, you’ll love this pumpkin quick bread recipe. It’s incredibly easy to whip up and fills your kitchen with a warm, inviting aroma.
Each bite bursts with rich pumpkin flavor and a delightful blend of spices that remind me of crisp autumn days. The texture is moist and tender, making it perfect for breakfast or an afternoon snack.
Plus, it’s a great way to use up that leftover pumpkin puree. Trust me, once you try it, you’ll want to make it a fall tradition!
Ingredients of Pumpkin Quick Bread
When it comes to baking, having the right ingredients on hand can make all the difference, especially for something as cozy and delicious as pumpkin quick bread. The combination of pumpkin and spices creates a warm embrace for your taste buds, and gathering these ingredients is the first step to filling your home with that irresistible aroma of fall.
So, let’s dive right into what you’ll need to bring this delightful treat to life.
Ingredients for Pumpkin Quick Bread:
- 2 cups fresh pumpkin puree or 2 cups canned pumpkin puree
- 12 ounces sweetened condensed milk
- 1 cup sour cream or 1 cup fromage blanc
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 1/2 cups all-purpose flour
- 1 cup cornflour
- 2 large eggs
- 1/2 cup raisins
- 1/2 cup dried cranberries
Now, let’s talk about some considerations for these ingredients. If you’re using fresh pumpkin puree, make sure it’s well-cooked and smooth—nobody wants lumpy bread, right?
And if you’re feeling adventurous, you can mix up the dried fruits; perhaps add some walnuts or swap the raisins for chocolate chips if you’re in a sweet mood. The spices are pretty flexible too. Don’t have ground ginger? No problem. Just up the cinnamon a bit.
It’s all about what you have on hand and what flavors make your heart sing. So gather your goodies, and get ready to bake something that will make your kitchen feel like a warm hug on a chilly day.
How to Make Pumpkin Quick Bread
Alright, let’s get down to the fun part—making that delicious Pumpkin Quick Bread. First off, you’ll want to grab your mixing bowl and combine 2 cups of fresh or canned pumpkin puree with 12 ounces of sweetened condensed milk, 1 cup of sour cream (or fromage blanc if you’re feeling fancy), and 1 teaspoon of vanilla extract. The mix should be smooth and creamy, so don’t rush this step. Stir it all together until you have a beautiful, velvety mixture. You might even want to take a moment to inhale that pumpkin goodness—it’s practically fall in a bowl.
Next, toss in 1 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ground ginger. Go ahead, mix in 1/2 cup of raisins and 1/2 cup of dried cranberries too. These little guys are like the surprise party at the end of a long week; they add a lovely chewiness to your bread.
Now, let’s not forget about the dry stuff. In a separate bowl, whisk together 2 1/2 teaspoons of baking powder, 1 teaspoon of salt, and 2 1/2 cups of all-purpose flour. Slowly blend this dry mixture into your pumpkin concoction and stir until everything is just moistened. And hey, no need to overthink it—lumpy batter is totally fine. Just don’t go fishing for flour pockets; that’s where the trouble starts.
Once your batter is ready, it’s showtime. Grab two lightly greased loaf pans and pour that glorious mixture evenly into each. It’s going to rise and fill your kitchen with the most amazing aroma, so be prepared for some serious kitchen envy from anyone nearby.
Pop those pans into a preheated oven at 375 degrees and let them bake for about 45 minutes. You’re looking for that magical moment when a tester comes out clean from the center. If you’re using silicone molds, remember to let them cool for at least 10 minutes before removing—trust me, you don’t want to be that person who tries to yank a loaf out too soon. Patience is key here.
When the time is up, slice into that warm, fragrant bread, and enjoy every crumb.
Pumpkin Quick Bread Substitutions & Variations
Exploring substitutions and variations for Pumpkin Quick Bread can really elevate your baking game.
For a richer flavor, I sometimes swap half the all-purpose flour with whole wheat flour. If I want a dairy-free option, I use coconut milk or almond milk instead of sweetened condensed milk.
Adding nuts, like walnuts or pecans, gives a delightful crunch. I’ve also experimented with spices; a pinch of cloves or allspice enhances the warmth.
Want a sweeter twist? Toss in some chocolate chips or butterscotch chips. Each change opens the door to new flavors, making each loaf unique and exciting!
What to Serve with Pumpkin Quick Bread
Pumpkin Quick Bread pairs beautifully with a variety of accompaniments that can enhance its flavor and texture.
I love spreading a bit of cream cheese or whipped butter on a warm slice; it adds a delightful richness. For a touch of sweetness, a drizzle of honey or maple syrup works wonders.
If you’re feeling indulgent, serve it with a scoop of vanilla ice cream for a cozy dessert. You can also enjoy it alongside a cup of spiced chai or coffee, which complements the warm spices in the bread.
Trust me, these pairings elevate the experience to a whole new level!
Additional Tips & Notes
While baking Pumpkin Quick Bread, it’s helpful to keep a few tips in mind to guarantee the best results.
First, if you’re using fresh pumpkin puree, make sure it’s well-drained to avoid a soggy loaf. I also recommend using room temperature ingredients for better mixing.
Don’t skip the spices; they really enhance the flavor! If you want a little extra texture, consider adding chopped nuts.
Finally, for even baking, rotate your pans halfway through. Letting the bread cool in the pan for a bit helps with easier removal, especially if you’re using silicone molds.
Enjoy your baking!