Pumpkin Quick Bread
"Pumpkin pie, but in a bread!"
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
2 l0aves
- Serves:
- 20
ingredients
- 2 cups fresh pumpkin puree or 2 cups canned pumpkin puree
- 12 ounces sweetened condensed milk
- 1 cup sour cream or 1 cup fromage blanc
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 1 teaspoon salt
- 2 1⁄2 teaspoons baking powder
- 2 1⁄2 cups all-purpose flour
- 1 cup cornflour
- 2 eggs
- 1⁄2 cup raisins
- 1⁄2 cup dried cranberries
directions
- Stir together pumpkin, milk, sour cream, eggs and vanilla until blended.
- Mix in raisins, cranberries and spices.
- Add corn flour and blend well.
- Mix salt and baking powder with all-purpose flour, then blend into the rest of the batter.
- Stir until all ingredients are moistened.
- Pour into two lightly greased loaf pans (or silicone pans that have been moistened with a little water) and place in a 375 degree oven for 45 minutes or until tester in center comes out dry.
- If using silicone molds, let cool for at least 10 minutes before removing from the pans.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious and easy to make. It was a fun project with my five-year-old son, and guests loved it. I omitted the nuts, raisins, and berries to keep it simple. Next time I make it just for my family, I will include the nuts, though. Thanks for sharing.
RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
I'm a writer who relocated from Los Angeles to a small village in the south of France at the beginning of 2005.
I started a blog called Possumworld about our experience when we moved, and the first year of that turned into a book called OVER HERE: An American Expat in the South of France. Since what we usually write are comics, animation, science fiction and translations of obscure French 19th and early 20th Century pulp fiction, it was a bit of a different genre for me.
I suppose for anyone who loves cooking, living in France is a bit like living in the food capital of the world. As a city girl, living rural France is an eye-opener in many ways. It's unusual to be this close to the source of your food when you've only ever seen it in gleaming rows in a supermarket.
Many times I'm asked whether I don't miss life in Los Angeles and whether I'm happy here. I always look at people in wonder, because now, I can't imagine living anywhere else.
