Pumpkin quick breads are of two general types: one distinctly sweet and moist, rich and cakelike; the other mildly sweet and less moist, with a breadlike texture.
Either type can be delicious, and the two share a number of ingredients: flour, oil or butter, sweetening, spices, baking powder and pumpkin puree.
While the cakelike version includes both granulated and brown sugars, plus raisins, the other version uses only maple syrup and molasses, so its sweetness is more subtle. The other major difference is the kind of flour: Unbleached flour gives the cakelike version a relatively light crumb; the fiber-rich whole-wheat and oat flours in the other quick bread create a denser loaf.
Like other quick breads, both types of pumpkin bread are easily mixed into a pourable batter, and both take about an hour to bake. Either is good served straight from the oven, although they both taste even better if they’re well wrapped and allowed to “age” for a day before they’re sliced and served.
Try them as a hearty accompaniment for a supper of baked beans and sausage or a bean soup and a salad.
Pumpkin-raisin-walnut quick bread
Preparation time: 20 minutes
Cooking time: 50 minutes
Cooling time: 1 hour, 10 minutes
Yield: 10 servings
Rich and moist, this quick bread is sweet enough to be served as dessert or as an accompaniment for tea, coffee or warm cider.
2 cups unbleached flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon each: baking soda, ground ginger, ground cloves, salt
1/2 cup chopped walnuts
1/4 cup raisins
2 eggs
1 cup canned pumpkin puree
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla
5 tablespoons plus 1 teaspoon ( 1/3 cup) butter, melted, or 1/3 cup canola or safflower oil
1. Heat the oven to 350 degrees. Mix together the flour, granulated sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, cloves and salt, stirring until combined. Stir in the walnuts and raisins; set aside.
2. Beat the eggs in a medium bowl; mix in the pumpkin, brown sugar, vanilla and melted butter. Slowly fold this mixture into the flour mixture, mixing just until dry ingredients are moistened.
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3. Transfer batter to a greased, lightly-floured 8 1/2-by-4 1/2-inch loaf pan; bake until loaf is well-browned and a wooden skewer inserted in center comes out clean, 50-55 minutes. Let cool in pan 10 minutes; turn out onto a wire rack to cool completely before slicing, about 1-2 hours.
Nutrition information per serving:
281 calories, 35% of calories from fat, 11 g fat, 4 g saturated fat, 58 mg cholesterol, 41 g carbohydrates, 6 g protein, 184 mg sodium, 2 g fiber
Multigrain pumpkin quick bread
Preparation time: 20 minutes
Cooking time: 50 minutes
Cooling time: 1 hour, 10 minutes
Yield: 10 servings
Made from whole-wheat and oat flours, this pumpkin bread is wholesome, hearty and satisfying. Orange zest and a generous measure of spices impart aroma, color and flavor. The taste is not overly sweet, because molasses and maple syrup are the sole sweeteners. Steel-cut oats are hulled oat kernels (groats) that have been sliced but haven’t undergone steaming, rolling or precooking. Whole-wheat pastry flour and steel-cut oats are available at natural food stores and at some supermarkets.
1/2 cup steel-cut oats
1 1/2 cups whole-wheat pastry flour
2 teaspoons each: baking powder, baking soda, ground cinnamon, ground nutmeg
1/4 teaspoon allspice
2 egg whites, lightly beaten
1 egg, beaten
1 piece (3/4-inch long) ginger root, grated
1 cup canned pumpkin puree
1/2 cup maple syrup
1/4 cup molasses
1/4 cup canola or safflower oil or 1/2 stick softened butter
2 tablespoons lemon juice
1 tablespoon grated orange zest
1. Heat oven to 350 degrees. Process the oats in a blender or food processor until moderately fine; transfer to a large bowl. Add the flour, baking powder, soda, cinnamon, nutmeg and allspice, mixing until combined; set aside.
2. Combine the egg whites, egg, ginger root, pumpkin, maple syrup, molasses, oil, lemon juice and orange zest in a medium bowl, mixing until well combined. Add the pumpkin mixture to the oat-flour mixture, mixing just until dry ingredients are moistened. Transfer into a lightly oiled 8 1/2-by-4 1/2-inch loaf pan.
3. Bake until a wooden skewer inserted in the center comes out clean, 50-60 minutes. Let cool in pan 10 minutes; turn out onto a wire rack to cool completely before slicing, about 1-2 hours.
Nutrition information per serving:
234 calories, 27% of calories from fat, 7 g fat, 1 g saturated fat, 21 mg cholesterol, 39 g carbohydrates, 5 g protein, 348 mg sodium, 5 g fiber