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Pumpkin Quick Bread

0 Ratings
3 Comments
  • Prep 20 min
  • Total 60 min
  • Servings 2

A delicious fall breakfast or snack loaf that's also easy to make! MORE + LESS -

Girl Versus Dough
November 17, 2014

Ingredients

1 3/4
cup unbleached all-purpose flour
1/4
teaspoon baking powder
1
teaspoon baking soda
1
teaspoon salt
1/3
cup shortening
3/4
cup sugar
1/2
cup brown sugar
1/2
teaspoon cinnamon
1/4
teaspoon ground cloves
1
big pinch nutmeg
2
eggs
1
cup cooked or canned pumpkin
1/3
cup milk
1/3
cup chopped pecans
Sugar for sprinkling on top

Steps

Hide Images
  • 1
    Preheat oven to 350°F. Combine dry ingredients in a bowl and wet ingredients in another bowl.
  • 2
    Pour wet ingredients into dry ingredients and fold together until a smooth batter forms (don't overbeat it).
  • 3
    Divide batter between two greased 8 x 5-inch loaf pans. Sprinkle with chopped pecans and a decent helping of sugar.
  • 4
    Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
  • 5
    Allow loaves to cool completely on a cooling rack before slicing or serving.
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • I’m sure many of us have heard about this so-called “Chiclone” or “Stormageddon” that passed through the belly of the country this week. Here in Iowa, we didn’t get much besides hefty gusts of wind for three days straight. Let me tell you, this made for a lot of inside-out umbrellas and a couple of bad hair days, but thankfully no real damage or injuries.

    What’s nice about days with inclement weather is I am forced to stay inside (OK, not forced, but I’m not much a fan of wind, rain and other equally lovely elements), and it makes for a good excuse to bake. Whether the air is just chilly or the sky is falling, sometimes nothing else cheers me up more than a warm oven with a sweet and delicious treat baking inside.

    So when this brilliant “Chiclone” made its way through the Midwest, I found refuge in this Pumpkin Quick Bread recipe. You see, I can never get tired of pumpkin recipes. Along with apples and cinnamon, they are the quintessential fall ingredient. And with fall rearing its cool head these days, the best way to cope is to make the best of the season. And this bread does the trick.

    This loaf is very easy and quick to make, with simple ingredients and a lot of wiggle room. Though I divided my recipe between two pans, if you want a taller loaf, just pour the batter into one pan and bake it for an hour. Also, if you’re a big fan of nuts, fold in walnuts or pecans in the batter instead of just sprinkling them on top of the loaf. Finally, have fun with this recipe – add some spices or raisins, flaxseeds or oats. However you decide to bake it, it’s the perfect way to warm up your home on a blustery day.

    Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

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