Showing posts with label pumpkin bread. Show all posts
Showing posts with label pumpkin bread. Show all posts

Monday, November 5, 2012

15 of the Very Best Holiday Quick Bread Recipes

holiday quick bread cover 15 of the Very Best Holiday Quick Bread Recipes
Quick breads, being simple to make and delicious to eat, are perfect for the holidays. They can be thrown together in a hurry, and are just right as thoughtful hostess gifts, for parties, or holiday potlucks. To help you through the season, weve pulled together 15 of our very favorite quick bread recipes. From classic pumpkin to fun takes on traditional banana bread, theres a recipe for every occasion.

More from Brooklyn Supper on Babble:
Cinnamon Pumpkin Bread: An Instant Holiday Classic
Spiced Sweet Potato Quick Bread

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 15 of the Very Best Holiday Quick Bread Recipes
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Saturday, November 3, 2012

Cinnamon Pumpkin Bread: An Instant Holiday Classic

pumpkin cinnamon bread 21 Cinnamon Pumpkin Bread: An Instant Holiday Classic
A few weeks ago, our family visited a farm in upstate New York for apple picking and a visit to the pumpkin patch. While there, we picked up a picture-perfect fairytale pumpkin, a highly symmetrical light green variety with exaggerated sections that looks exactly like a pumpkin that might be turned into a magical carriage. Alas, ours was meant for a slightly more humble end, as we turned it into this moist, holiday-ready cinnamon pumpkin bread.

I started by cutting the pumpkin into 2 sections, setting them on a rimmed baking sheet, coating each section with a bit of olive oil, and roasting in the oven at 425 degrees for about 20 minutes, or until the flesh is very soft. Then, I scooped out the pulp, mashed it with a fork, and spooned the vivid orange flesh into glass containers. I put the jars in the freezer so they would be ready for Thanksgiving pies, but I set aside some for pumpkin bread.

pumpkin cinnamon bread Cinnamon Pumpkin Bread: An Instant Holiday Classic

Fresh pumpkin or squash lends a lot of flavor and texture to all kinds of pumpkin dishes. I know that the canned stuff is easier, but roasting up a pumpkin or squash takes very little hands-on time. Whatever type you end up using, this moist pumpkin bread has a tender crumb, hints of fragrant cinnamon, and rich pumpkin flavor.

Cinnamon Pumpkin Bread
makes one loaf

1 cup all-purpose flour
3/4 cup quinoa flour
3/4 teaspoon baking soda
1/2 teaspoon salt2 teaspoons cinnamon, plus 1/2 teaspoon more for topping
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground pepper
pinch allspice
3/4 cup sugar, plus 2 tablespoons more for topping
1 cup pureed pumpkin or squash
2 eggs, room temperature
1/3 cup milk, room temperature
3 tablespoons butter, melted and cooled

Preheat the oven to 350 degrees. Grease a 9 x 5 bread pan and set aside.

In a medium-sized bowl, combine the flours, baking soda, salt, and spices.

In a small dish, combine 1/2 teaspoon cinnamon and 2 tablespoons sugar, and set aside.

In a small bowl, whisk together the sugar, pumpkin, eggs, and milk. Drizzle in the butter. Fold the wet ingredients into the dry, stirring just until combined. Spoon into the prepared bread pan.

Sprinkle the prepared cinnamon sugar mixture over the top.

Place in the oven and bake for 50 60 minutes, or until a toothpick inserted the center comes out with just a few crumbs attached. Cool for 20 minutes, and serve.

 Cinnamon Pumpkin Bread: An Instant Holiday Classic
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