HOW TO MAKE QUICK PUMPKIN BREAD
This recipe might seem unseasonal in May. After all, we’re heading into Summer with inspired notes of lemon, fresh basil, tarragon, asparagus, and summer peas and squash. So who cares about a pumpkin recipe? I do – and here’s why you might, too. Pumpkin bread is tasty any day, in any season. It’s for those slightly chilly and rainy Spring days when you crave a note of warmth that can only come from a baked treat with a hint of cinnamon. Or maybe it’s a day when no one seems to be listening to you and you need a warm hug? Snuggle up! Especially if it’s a Sunday and you can peruse a new series or film on Netflix with a cup of tea and some pumpkin bread. Relax and enjoy. Plus you can gift a few slices to deserving friends or neighbors. Trust me, they will appreciate a lovely baked sweet bread. YUM.
Ready to make Quick Pumpkin Bread?
Here’s what you’ll need:
- 1 stick (1/2 cup) unsalted butter, at room temperature
- ¾ cup of sugar, packed (preferably, demerara)
- 1 cup canned pure pumpkin
- 2 eggs, beaten
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground allspice
- scant ¼ teaspoon ground ginger
- scant ¼ teaspoon ground nutmeg (or slightly less if freshly grated)
- ½-1 teaspoon pure vanilla extract
- 3 T (generous) plain yogurt
Here’s how to make Quick Pumpkin Bread:
Preheat Oven to 350˚: Grease and lightly flour a loaf pan.
In a mixing bowl: Cream the room-temperature butter with the demerara sugar with a hand-mixer or stand-mixer. Add the pumpkin and the beaten eggs.
In a separate small bowl: Combine your dry ingredients (flour, baking soda, salt and spices).
Add your dry ingredients to the wet: Add the dry-ingredient mixture in 3 parts, somewhat equally, while slowly beating them into the wet ingredients. Do not overmix. Just incorporate.
Add vanilla and yogurt: Add the vanilla and yogurt until just incorporated.
Pour batter into a loaf pan: Pour mixture into a greased and floured loaf pan and bake until a skewer inserted comes out clean – about 50 minutes.
Tips & Troubleshooting:
Butter vs. Oil: Okay, I will admit I’m a butter freak. And can anyone argue against the benefit of butter in baking? That said, if you choose to use oil, that’s okay. The creaming of the butter-to-sugar mixture isn’t really necessary in this case. Simply mix your oil and sugar, then proceed with the rest of the ingredients. I also recommend against seed oils (including canola oil) for health reasons, so try to opt for a mild-flavored olive oil.
Spices: Here again, I tend to be lush. I like a depth of flavor for a pumpkin bread. However, if you want to go with cinnamon only, that’s okay! I only suggest a splash of other spices (ground allspice, ginger, and nutmeg) to add depth of flavor. Perhaps this is more apropos for Fall? You decide!
Why the yogurt? I add plain yogurt as a last step of pretty much all quick breads because it contributes to an unparalleled level of moisture in the finished bread. Is it 100% necessary? No.
allisongrande 