Quick Pumpkin Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 252.8
- Total Fat: 12.9 g
- Cholesterol: 71.8 mg
- Sodium: 225.3 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 1.0 g
- Protein: 4.3 g
View full nutritional breakdown of Quick Pumpkin Bread calories by ingredient
Introduction
Quick breads are made without yeast, require no rising time, and traditionally made with ingredients you have around the house, as well as whatever happens to be just nearly going a little too ripe. Spotty and almost brown bananas? Extra zucchini that no kid in the house wants to eat? Let’s make quick bread!In baking, quick breads are especially versatile. As long as the ratio of wet to dry ingredients remain the same, and you keep all the levening agents intact (eggs, baking soda and baking powder) the rest is interchangeable. You can use bananas, oatmeal, flavoured yogurts, seeds, ground walnuts instead of butter, any combo of spices, and it will still work.
I made one of these two days ago with ground oatmeal, vanilla, and more yogurt in place of the puree, and it was delicious. Quick breads are made without yeast, require no rising time, and traditionally made with ingredients you have around the house, as well as whatever happens to be just nearly going a little too ripe. Spotty and almost brown bananas? Extra zucchini that no kid in the house wants to eat? Let’s make quick bread!
In baking, quick breads are especially versatile. As long as the ratio of wet to dry ingredients remain the same, and you keep all the levening agents intact (eggs, baking soda and baking powder) the rest is interchangeable. You can use bananas, oatmeal, flavoured yogurts, seeds, ground walnuts instead of butter, any combo of spices, and it will still work.
I made one of these two days ago with ground oatmeal, vanilla, and more yogurt in place of the puree, and it was delicious.
Number of Servings: 16
Ingredients
-
3 Eggs
1 CUP sugar
1/2 stick (1/4 CUP) butter, softened
1 TSP salt
1 CUP pumpkin puree
1 CUP plain yogurt
1 TBSP vanilla
1/2 TSP cinnamon
1/2 TSP ginger
2 1/2 CUP flour
1/2 TSP baking soda
1/2 TSP baking powder
Directions
Preheat oven to 325F.
In a large mixing bowl, beat the eggs, sugar, butter, and salt together until well mixed. Stir in pumpkin puree, vanilla, and yogurt. Add flour and the rest of the dry ingredients on top of the wet ingredients and stir in with a spatula - do not over mix. Pour into one greased and floured bundt pan or two loaf pans, and bake until internal temperature reads 190, about 1 hour. Let cool completely before slicing and storing.
For a truly healthy version, use splenda, eggbeaters, and omit the butter entirely.
Number of Servings: 16
Recipe submitted by SparkPeople user SALLYSINGS.
In a large mixing bowl, beat the eggs, sugar, butter, and salt together until well mixed. Stir in pumpkin puree, vanilla, and yogurt. Add flour and the rest of the dry ingredients on top of the wet ingredients and stir in with a spatula - do not over mix. Pour into one greased and floured bundt pan or two loaf pans, and bake until internal temperature reads 190, about 1 hour. Let cool completely before slicing and storing.
For a truly healthy version, use splenda, eggbeaters, and omit the butter entirely.
Number of Servings: 16
Recipe submitted by SparkPeople user SALLYSINGS.