A delicious and moist quick bread with a crunchy crust. Filled with fall flavors.
Course Breakfast
Cuisine American
Keyword Pumpkin Bread
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 8Slices
Calories 350kcal
Author Syama
Ingredients
2 C + 1 TbspAll Purpose Flour (240 g)
1/2TspSalt
2TspBaking Powder
1/2TspCinnamon
1/2TspDry Ginger Powder
1/4TspCloves
1/4TspNutmeg
1/2CSugar
1 1/2CPumpkin Puree
1/2CMilk
2Eggs
1/2CVegetable Oil
For the Crust
1/4CSugar
1/4TspCinnamon
1/4TspGinger
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 .