Pumpkin Bread

Here is a moist and   delicious  pumpkin  loaf .   Bright  yellow  color  and  hint  of  warm  spices  make it  an instant hit.  The spiced  sugar  crust  on top  adds a nice  crunch  and complements  the  soft bread   This quick bread  comes  together in a  jiffy.  Make it on a  winter morning  and  start  the day off  on  a  warm note.

I make  these with  fresh roasted  pumpkin.   If not  available you  can  substituted  canned  pumpkin, the  flavors  won’t  be   quite  as  fresh but still very good.  The  spices  used  are  the  usual culprits found  in the  pumpkin spice  mix –  cinnamon , cloves , nutmeg  and  ginger.  I do not  use  the  the mix , as  I like  to   go a  little  heavy on the  ginger, and  not a  big fan of  all spice.  But  that is a personal thing,  by all means  use  the pumpkin spice mix  if you like.

Another thing  about  this  recipe  is  that the  bread is  intentionally  low on  sugar,  allowing  the  flavors  to  shine  through.  But  I had  to  compensate  for the  lack of  sugar – hence  the   sugar crust :-). It  adds a  wonderful crunch and yes the  more sweetness !  And  yes  before  I forget  the  leftovers , if  any,  are  perfect  for  bread  puddings or french  toast.

This  is a   little  different  from the  regular  bread  recipes.  I made this for breakfast, and I am not very fond of making elaborate breakfast
spread. Quick , quick ,  quick !  that  was   the  motto.  So I used  the  blender  to do most  of the  heavy work.   The  wet  and  dry ingredients  are mixed  separately and   added  together  just  before  baking.  There is  no need  to  wait  for the  ingredients  to  come  to  room  temperature  either .  Everything is  good  to go right out  of the   fridge.

Try these  other  fall  favorites 

• Apple Walnut Pull Apart Loaf
• One Pot Chicken  Stew  With  Spices
• Pasta With Chicken And Veggies 

This recipe is  for a 9″X5″ or 8.5″X4.5″   loaf .  If  using a  smaller pan  fill 3/4  way full and  use  the  leftover  to make muffins. For  any  other shapes or  sizes  the  cooking  times  may vary , so do  keep  an eye  on it . Lets  get  started . Preheat the  oven to 350°F. Grease the pan  well and set aside.

Essentially the process can be broken down to these steps :

1. Mix the wet ingredients
2. Mix the dry ingredients
3. Make the spiced sugar
4. Mix the wet and dry together to make the batter
5. Pour the batter into the baking tin
6. Top with the spiced sugar
7. Bake 🙂

It is important to sift the dry ingredients – flour , salt , baking  powder , spices together well. Add the sugar to this and mix well. Measure the  pumpkin puree/ roasted pumpkin into  the  blender jar . Add 1/2 C  milk  and  pulse a  few  times  till  smooth.  To this  mix  add  the  eggs  and  oil .  Blend  for a  minute until   eggs and  the  oil are  blended in well. All the wet ingredients are ready.

Pour  the  pumpkin mix  into the  dry   flour  mix.  Using a  wooden  spoon or  spatula  mix  the  dry and  wet ingredients.  Make  sure  to  scoop  from the  bottom to  get  all the  flour  mixed in. Tiny breadcrumb like  lumps  are  ok, but  break up any bigger ones.  Once  mixed, pour the  batter into the  prepared pan.

Mix 1/4 C  sugar with  cinnamon and  ginger  to  make a spiced sugar mix.   Sprinkle the  sugar  mix  evenly on top of  the  batter.  Bake in the preheated oven   for 40 to 50 minutes.

This  bread  rises a  bit  over   the  top of  the  pan, but  not  too  much.  When  done the   crust   would  have  browned  and  cracked .   Use  an instant  read  thermometer or   toothpick to see  if  it  done . When   cooked  the  instant  read  thermometer  should   read  200°F or a toothpick  inserted into the  middle  should  come  out  clean.

Cool in pan  for  5  minutes.  Transfer  to a cooling  rack to cool completely .

Pumpkin Bread

By Syama

A delicious  and  moist   quick bread  with a crunchy crust.  Filled  with   fall   flavors. 

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 8 Slices

Calories 350 kcal

Ingredients

  

1x2x3x

• 2 C + 1 Tbsp All Purpose Flour (240 g)
• 1/2 Tsp Salt
• 2 Tsp Baking Powder
• 1/2 Tsp Cinnamon
• 1/2 Tsp Dry Ginger Powder
• 1/4 Tsp Cloves
• 1/4 Tsp Nutmeg
• 1/2 C Sugar
• 1 1/2 C Pumpkin Puree
• 1/2 C Milk
• 2 Eggs
• 1/2 C Vegetable Oil

For the Crust

• 1/4 C Sugar
• 1/4 Tsp Cinnamon
• 1/4 Tsp Ginger

Instructions

 

• Preheat the oven to 350°F. Grease a 81/2 inch by 41/2 inch loaf pan.
• Sift flour, salt, baking powder and the spices into a large mixing bowl. Add the sugar and mix well. Set aside.
• Measure the pumpkin puree into a blender/food processor. Add 1/2 C milk and pulse a few times until smooth. To this add the eggs and oil. Blend till smooth.
• Mix the sugar and spices for the crust and set aside.
• Make a hole in the center of the flour mix and slowly pour the wet mix into it. Stir the flour into the wet ingredients and mix to get uniform batter. Do not over mix. Do not worry if there are a few bread crumb size lumps.
• Pour into the prepared pan. Spread the sugar mixture on top. Transfer to the preheated oven and bake for 40 to 50 minuets. When done the crust would have risen, browned and cracked. A toothpick inserted into the center will come out clean.
• Remove from the oven and rest in pan for 5 minutes . Transfer to a cooling rack and cool completely.

Notes

Use 81/2" or 9" pans . If using smaller pans , fill up to 3/4 way and use the leftover to make muffins .

Nutrition

Calories: 350kcal

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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