Pumpkin Quick Bread

This Pumpkin Quick Bread is a warm and flavorful addition to any holiday table. Similar to banana bread, but made with pumpkin puree, it offers a moist, spiced loaf with a tender crumb. Packed with autumnal spices and crunchy walnuts, this easy-to-make bread is perfect for breakfast, dessert, or an afternoon snack.

Essential Ingredients

To make this delicious quick bread, you’ll need:

• Cooking spray
• ½ cup unsalted butter, softened
• 1 cup white sugar
• 2 eggs
• 1 (15-ounce) can pumpkin puree
• ½ teaspoon ground cinnamon
• ⅛ teaspoon Chinese five-spice powder
• ⅛ teaspoon ground allspice
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ cup chopped toasted walnuts

Preparation Steps

1. Preheat Oven: Set your oven to 325°F (165°C). Grease a 9×5-inch loaf pan with cooking spray.
2. Mix Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Incorporate Eggs: Whisk in eggs one at a time until fully combined.
4. Add Pumpkin and Spices: Stir in pumpkin puree, cinnamon, Chinese five-spice powder, and allspice until well mixed.
5. Combine Dry Ingredients: In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
6. Mix Batter: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Fold in the chopped toasted walnuts.
7. Bake: Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Health Benefits

• Rich in Vitamin A: Pumpkin puree is packed with beta-carotene, essential for eye and skin health.
• Heart-Healthy Fats: Walnuts provide omega-3 fatty acids that support cardiovascular health.
• Fiber Boost: This bread contains fiber from both pumpkin and walnuts, promoting better digestion.
• Lower in Sugar than Traditional Cakes: A slightly healthier alternative to other sweet treats.

Serving Suggestions

• With Coffee or Tea: Pair with a hot drink for a cozy breakfast.
• Toasted with Butter: A warm slice with a pat of butter enhances its rich flavors.
• With Whipped Cream or Maple Drizzle: A dessert-friendly option for added sweetness.
• As French Toast: Use leftover slices to make a unique fall-inspired French toast.

Creative Variations

• Nut-Free Option: Omit the walnuts for those with allergies.
• Chocolate Chip Pumpkin Bread: Add ½ cup of chocolate chips for a sweeter treat.
• Gluten-Free Alternative: Substitute all-purpose flour with a gluten-free flour blend.
• Extra Spice: Increase cinnamon and add nutmeg for a bolder spiced flavor.
• Maple Infused: Replace white sugar with maple syrup for a deeper sweetness.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps fresh for up to a week in the fridge.
• Freeze: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Pro Tips

• Use Fresh Spices: The fresher the spices, the better the flavor.
• Avoid Overmixing: Overmixing can make the bread dense instead of light and tender.
• Toast the Walnuts: This enhances their nutty flavor and adds extra crunch.
• Test for Doneness: Insert a toothpick into the center; if it comes out clean, the bread is ready.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?
Yes! Roast and puree fresh pumpkin, making sure to remove excess moisture.

What can I use instead of butter?
You can substitute with vegetable oil or melted coconut oil for a slightly different texture.

Can I make this into muffins instead of a loaf?
Absolutely! Divide the batter into muffin tins and bake at 350°F (175°C) for about 20-25 minutes.

Enjoy this Pumpkin Quick Bread, a delightful and easy recipe that’s sure to become a fall favorite!

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