Why You’ll Love This Pumpkin Quick Bread Recipe
When the leaves start to change and the air turns crisp, I can’t help but crave the warmth of pumpkin quick bread.
There’s something magical about its rich, spiced aroma wafting through my kitchen, inviting everyone to gather around. Each slice is moist and tender, delivering a delightful balance of sweetness and warmth.
I love how versatile it is, perfect for breakfast or an afternoon snack. Plus, it’s simple to make!
This recipe captures the essence of fall, bringing comfort and joy to every bite. Trust me, once you try it, you’ll find yourself making it again and again.
Ingredients of Pumpkin Quick Bread
When it comes to baking, having the right ingredients is half the battle won. For this Pumpkin Quick Bread, you’ll want to gather a mix of pantry staples and a few special items that scream fall.
Trust me, the combination of pumpkin and warm spices is enough to make anyone feel cozy inside. And the best part? Most of these ingredients are easy to find, so you can whip this up without a last-minute grocery run.
So, grab your mixing bowls, and let’s make something delicious.
Ingredients:
- 2 cups fresh or canned pumpkin puree
- 12 ounces sweetened condensed milk
- 1 cup sour cream or 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 chat a bit about these ingredients. The pumpkin puree is the star of the show, bringing that rich flavor and moisture to the bread.
If you’re feeling adventurous, try making your own pumpkin puree from fresh pumpkins—it’s easier than you might think and adds a special touch. The sweetened condensed milk adds a lovely creaminess and sweetness, while the sour cream (or fromage blanc if you’re fancy) keeps the bread moist and tender.
And don’t forget about the spices. Cinnamon, nutmeg, and ginger are like a warm hug in bread form. Plus, throwing in some raisins and cranberries not only gives a nice chew but also adds a pop of color.
How to Make Pumpkin Quick Bread
Alright, let’s plunge into the delightful process of making Pumpkin Quick Bread. First things first, grab a large mixing bowl because we’re about to create something magical. Start by combining 2 cups of pumpkin puree—whether it’s fresh or canned—along with 12 ounces of sweetened condensed milk, 1 cup of sour cream (or fromage blanc if you’re feeling fancy), and 2 large eggs.
Now, stir these together until everything is blended nicely. You want that creamy, pumpkin goodness to come together smoothly, almost like a soft hug in a bowl.
Once you have that lovely mixture, it’s time to add in the fun stuff. Sprinkle in 1 cup of brown sugar, 1 teaspoon of vanilla extract, and all those warm spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and a pinch of 1/4 teaspoon ground ginger. Don’t forget to toss in 1 teaspoon of salt!
Stir it all up, letting those flavors mingle like old friends at a reunion. Now, here’s where the flour comes in. In a separate bowl, mix together 2 1/2 teaspoons of baking powder with 2 1/2 cups of all-purpose flour, then gradually blend this dry mixture into your wet ingredients.
It might feel a bit heavy at first, but keep mixing until everything is moistened. Finally, fold in 1/2 cup of raisins and 1/2 cup of dried cranberries for that chewy texture and burst of color.
Now, here comes the part where we give our batter a cozy home. Preheat your oven to 375 degrees and get ready to pour the batter into two lightly greased loaf pans. If you’re using silicone molds, just give them a quick spritz of water to help the bread release after baking.
Slide those pans into the oven and let them bake for about 45 minutes. You’ll know they’re done when a tester inserted in the center comes out clean. If you’re like me and tend to lose track of time, setting a timer is a great idea.
Once they’re out, let them cool for at least 10 minutes before you try to remove them from the pans. Trust me, it’s worth the wait. And there you have it, your very own Pumpkin Quick Bread, ready to be sliced and enjoyed!
Pumpkin Quick Bread Substitutions & Variations
While pumpkin quick bread is delicious as is, experimenting with substitutions and variations can add even more flair to your baking.
For a healthier twist, I sometimes swap half the all-purpose flour for whole wheat flour or oat flour. If I’m out of sour cream, yogurt works just as well.
I love adding nuts like walnuts or pecans for extra crunch, or even chocolate chips for a sweet surprise.
For a festive touch, I might incorporate orange zest or dried fruit like apricots.
Don’t hesitate to get creative—it’s all about personalizing this treat to your taste!
Additional Tips & Notes
To guarantee your pumpkin quick bread turns out perfectly, I recommend measuring your ingredients accurately and using room-temperature items, as this can help create a smoother batter.
Don’t skip greasing the pans; it’ll prevent sticking and make removal easier. For an extra touch, consider sprinkling some cinnamon sugar on top before baking.
If you want a moister loaf, feel free to add a bit more sour cream or pumpkin puree.
Finally, let the bread cool in the pans for about 10 minutes before transferring it to a wire rack. This’ll help maintain its shape and texture.
Enjoy your baking!