Best 4 Pumpkin Quick Bread Recipes
Pumpkin quick bread is a delectable treat that combines the classic flavors of fall with a moist, tender crumb. Whether you're looking for a comforting snack, a sweet addition to your breakfast table, or a festive dish to share at a gathering, this versatile quick bread has something to offer everyone. With just a few pantry staples and a little bit of time, you can create a loaf of pumpkin quick bread that will satisfy your cravings and leave you feeling warm and cozy.
Here are our top 4 tried and tested recipes!
BREAD MACHINE PUMPKIN SPICE QUICK BREAD
Let your bread machine mix and bake a spicy quick bread! What a great aroma!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 12
Number Of Ingredients 12
Steps:
- Grease bread machine pan and kneading blade generously with shortening.
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Quick Bread cycle only. After 3 minutes into cycle, open lid and carefully scrape down sides of pan. Close lid to continue with cycle.
- Cool baked bread 10 minutes. Remove from pan to wire rack, or follow manufacturer's recommendation.
Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 140 mg, Sugar 18 g, TransFat 0 g
PUMPKIN QUICK BREAD
Fall and Halloween are a time of harvest, and what better opportunity to combine two of the season's bounties - pumpkin and apples - to make this delightful quick bread? The brown sugar and nut topping gives it the finishing touch. -Helen Phillips, Horseheads, New York
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first seven ingredients; mix well. Combine the flour, sugar, baking soda, cinnamon, nutmeg and baking powder; gradually add to pumpkin mixture and mix well. Stir in dates and pecans. Pour into two greased 9x5-in. loaf pans., Combine topping ingredients; sprinkle over batter. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 220 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 96mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
CRANBERRY PUMPKIN QUICK BREAD WITH SPLENDA
This is my favorite quick bread recipe! It comes from a new cookbook titled: The New American Plate Cookbook, American Institute for Cancer Research. This bread is not only easy to make but very good for you and tasty! My edits are to use more whole wheat flour instead of white flour and it also eliminates table sugar. I use Splenda sweetener to taste. Since Splenda has zero calories, this bread is lower in calories. ENJOY!
Provided by Healthy Debbie
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 35o degrees. Lightly coat an 8 X4-inch loaf pan with canola oil spray and set it aside.
- In a large bowl, combine the whole wheat flour, all-purpose flour, flaxseed, sugar, baking soda, and salt, and set aside. In a medium bowl, lightly beat the eggs. Whisk in the pumpkin, canola oil, applesaucew, apple juice, cinnamon, ginger, and nutmeg. Stir in the dried cranberries.
- Add the wet ingredients to the dry ingredients, mixing until all the dry ingredients are fully incorporated into the batter. Do not beat or overmix.
- Pour the batter into the prepared pan.
- Bake for 50 to 60 minutes, until a wooden toothpick inseted into the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and continue cooling on the rack.
Nutrition Facts : Calories 125.5, Fat 6.9, SaturatedFat 0.8, Cholesterol 35.2, Sodium 264.7, Carbohydrate 13.7, Fiber 2.8, Sugar 2.3, Protein 3.1
PUMPKIN RAISIN WALNUT QUICK BREAD
This recipe was in the local paper recently. I love quick breads because they're so...so...so...quick!
Provided by Chicagopm
Categories Quick Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Mix together: flour, sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, cloves and salt. Stir until combined.
- Stir in walnuts and raisins. Set aside.
- Beat the eggs in a medium bowl.
- Stir in the pumpkin, brown sugar, vanilla and melted butter.
- Combine both mixtures together until the dry ingredients are moistened.
- Pour batter into greased and floured loaf pan (8 1/2" x 4 1/2").
- Bake until loaf is browned and wooden pick inserted in the center comes out clean. approximately 50 - 55 minutes.
- Cool in pan approximately 10 minute Cool completely before serving.
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned puree. To make your own pumpkin puree, simply roast a pumpkin in the oven until tender, then scoop out the flesh and puree it in a food processor.
- Don't overmix the batter. Overmixing the batter will make the bread tough. Mix the batter just until the ingredients are combined.
- Bake the bread in a loaf pan. A loaf pan will help the bread to bake evenly. If you don't have a loaf pan, you can also bake the bread in a 9x13 inch baking dish.
- Let the bread cool before slicing. Letting the bread cool before slicing will help to prevent it from crumbling.
Conclusion:
Pumpkin quick bread is a delicious and easy-to-make fall treat. It's perfect for breakfast, lunch, or a snack. With its moist texture, sweet flavor, and warm spices, pumpkin quick bread is sure to be a hit with everyone who tries it.
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