So I love a good pumpkin bread. I’ve wanted to make one for a few weeks now and I’m assuming our 60 degree and overcast weather whipped me into action.
The thing with most pumpkin breads is how much sugar they contain. I decided to cut the sugar from 3 cups to only 1 and 2/3 cups. It did mess with the texture a little at first (not as moist – *shudder*. I hate that word.) but adding 2 tablespoons yogurt solved the problem.
1) Once you remove your bread from the oven immediately wrap it in foil and let it cool that way. Don’t cut it until it has cooled entirely! That’s the secret to that delicious quick bread texture.
2) Don’t use your mixer. There’s no need for quick breads or muffins (unless they require a creaming process with butter and sugar).
3) Don’t overmix.
4) Quick breads are always better with butter. 😉
Enjoy this quick recipe with your morning coffee. Or if you’re Danielle, our father, or my husband – a glass of milk at 10PM.
*Makes a large 9×5 loaf or 2 standard loaves
1 2/3 cups sugar
3 cups flour
1 tablespoon + 1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
1 cup oil of choice (I used sunflower)
15 oz can pumpkin purée
3/4 cup water
2 tablespoons plain yogurt
1) Preheat oven to 350. Combine dry ingredients and then add wet ingredients. Mix until no pockets of flour remain.
2) Pour into loaf pans of choice that have been sprayed, buttered, whatever your desired method of prepping.
3) Bake 45 minutes to 1 hour and 5 minutes depending upon size of pans. Check at 45 minutes, if not done continue to bake in 4-5 minute increments until done.
4) Remove from pan and immediately wrap in foil to cool and store.