Updated: May 14, 2019
Quick breads are called “quick” because they are comparing it to bread that is baked with yeast. When you bake with yeast, your dough needs time to rise. But “quick breads” are nice and easy – you just mix everything up, put it in a pan and voila – a loaf of bread!
NOTE! We will post our cinnamon roll recipe soon so you can try making a dough that requires yeast, known as a “sweet dough”.
This recipe is a deviation from a recipe in my old Betty Crocker cookbook. I changed it when Terry was fighting melanoma and we went on a “super foods” diet. (Pumpkin is a super food). With a heart-healthy oil (olive oil) and a few more spices than most recipes call for, it’s a hit!
Remember, when you stir in your dry ingredients, it’s ok if the batter is a little lumpy. You want to stir it just enough to blend everything but not too much or it gets stiff and your bread will come out with a smooth top (you want some cracks and bumps). Stirring it too much will cause your bread to be chewy and hard not fluffy and light (sometimes at camp we mix our quick bread dough too much and you ladies never eat as many slices then!)
1 Can (16 oz) pumpkin
1 2/3 cup sugar
2/3 cup olive oil
2 tsp vanilla
4 large eggs
3 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
½ tsp allspice
½ tsp baking powder
Heat oven to 350 degrees.Grease one loaf pan (9 x 5 x 3) and set aside.
Mix pumpkin, sugar, oil, vanilla and eggs in a large bowl.
Stir in the remaining ingredients just until they are “wet” (don’t stir too much or your bread will be tough).
Pour into the pan & bake for 50-60 minutes.The bread is done when you insert a sharp knife or long toothpick and it comes out “clean”.
Let the loaf cool a bit before popping it out of the pan and slicing.
Options on this recipe would be adding walnuts, pecans or raisins – if your family likes that kind of stuff – go for it – just be ready for your dough to get much thicker. You might need to do two smaller pans rather than one big one.