This is a moist and delicious pumpkin loaf . Bright yellow color and hint of warm spices makes it an instant hit. The spiced sugar crust on top complements the warm tones of the spices. 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 wont be quite the same though. The spices used are the usual – cinnamon , cloves , nutmeg and ginger. I like to go a little heavy on the ginger, but that is a personal thing. This recipe is intentionally low on sugar, allowing the flavors to shine through. Leftovers are perfect for bread puddings or french toast.
This is a little different from the regular bread recipes . I am using 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.
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.
Take the flour , salt , baking powder , spices and sugar in a large mixing bowl . Sift and mix everything together. 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 is blended in well .
Grease the inside of a loaf pan well. 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 waiting pan .
Mix 1/4 C sugar with cinnamon and ginger to make a spiced sugar mix. Spread the sugar mix evenly on top of the batter . Bake in the preheated oven fr 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 .