Here is an easy to make recipe for a yummy loaf of quick pumpkin bread.
This is a quick bread recipe that I slightly adapted from the classic cookbook “Joy of Cooking”. Comfort food, perfect for fall baking. I like to use pecans as the nuts in this, but you can use a different nut if you like – walnuts would be good (or you can leave the nuts out, if you don’t like them). That goes for the dates too – switch them up with raisins instead, or even add both (or neither)! This bread comes out very moist. If you like, you can even top a slice with a little whipped cream and some spice (cinnamon and ginger sounds good to me) and have for dessert.
Yummy Quick Pumpkin Bread
Ingredients
- 1 3/4 cups All-Purpose Flour, sifted
- 1/4 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground Cloves
- 1 1/3 cups Sugar
- 1/3 cup Shortening, softened
- 2 Eggs
- 1 cup Canned Pumpkin
- 1/3 cup Heavy Whipping Cream
- 1/2 teaspoon Vanilla
- 1/2 cup Pecans, coarsely chopped
- 1/3 cup Dates, chopped (smallish chop)
Instructions
- Preheat oven to 350 degrees.
- Grease a 9-inch x 5-inch loaf pan.
- Mix (or sift) together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
- In a large mixing bowl, beat together the sugar, shortening, and eggs until light and fluffy.
- Beat in the canned pumpkin.
- Whisk the vanilla into your measured heavy cream.
- Hand stir the dry ingredients (flour blend) into the sugar/shortening/egg mixture, alternating with the cream. (Three times for the flour, two times for the cream.) Careful - mix each addition just until blended.
- Fold in the pecans and the dates.
- Pour the batter into your loaf pan and smooth out the top.
- Bake for one hour (or until bread tests as done).
Notes
To test your bread for doneness: the bread should be pulling away a bit from the sides of the pan. If you lightly touch the top of the loaf it should bounce back. You can also insert a toothpick into the center and it should come out clean.
Have a slice – hope you enjoy!
AUTHOR BIO : Janet Marchbanks -- Food writer, research and website content development, recipe developer, creative design. This site began out of my love for cooking, restaurants, eating and all things food!
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