Pumpkin Quick Bread

Pumpkin is a totally underrated flavor. For me, it defines comfort. But, um, hello?! Who decided you’re only allowed to have this perfectly delicious flavor in October and November?! It’s taboo to see pumpkin this early in the year. But you know what? I’m breaking the rules. Why? I wanted pumpkin bread. It’s cold and rainy outside and I said you know what food rules? Go away, because I’m making pumpkin bread even if it is February.

Gosh, I’m so glad I did. Usually I add nuts or chocolate chips to my pumpkin bread, but this time I left it plain and simple, the only adornment a sprinkle of turbinado sugar. The spices in the bread were the perfect amount, just enough to highlight the pumpkin flavor without overpowering it. The crumb was perfectly moist and delicious. When I pulled the muffins out of the oven (I made one loaf and 12 muffins) I couldn’t help but taste one. Let’s just say it was gone within seconds and it took every ounce of my self control not to grab another one. This recipe is super easy, defies the rules, and is terribly delicious. Try it! If you’re not a rebel like me, you can make it in October or November, but if you make it now you’ll be praising the ground I walk on. Okay maybe not, but you’ll be thanking me for the recipe. Now go ahead, break the rules, you know you want to.

Pumpkin Quick Bread

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 2/3 cup water
  • 2 cups white sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • Turbinado sugar (optional)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8.5x4.5 inch pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, pumpkin pie spice and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans and sprinkle the tops with Turbinado sugar if desired..
  3. Bake the loaves for 50-60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. If you choose to make muffins instead, they will need about 30 minutes. Enjoy!
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Adapted from Allrecipes.com

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Comments

  1. Congrats !! on being featured at Tastespotting.

    The pumpkin bread looks so inviting. I could with some right away for breakfast with tea.

    Thanks for sharing.

  2. you brat i can’t believe you made something pumpkin without me there!

  3. Pumpkin bread is a big time favorite in our house. Looks delicious!

  4. That is one fantastic looking loaf of pumpkin bread. Great job!

    We invite you to share this post and some of your favorite food posts on Food Frenzy.
    Please check out our community.

  5. I completely agree! Pumpkin is a beautiful thing with great flavor. Peanut butter and chocolate is said to be one of the best combos ever but has no one ever tried warm pumpkin muffins with chocolate chips?! To die for!
    Anyway I just found your blog and I liked reading your post, so I’m going to check out the rest of your blog :)

  6. Food Frenzy says:

    Congratulations! We wanted to inform you that this post has been selected as a featured Archive Post during the month of November.

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  2. [...] Pumpkin Bread Via and recipe available at bakerita.com Posted by admin in Bread, Thanksgiving Recipes and tagged with Bread, pumpkin, pumpkin breadm [...]

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