Pumpkin Butter Quick Bread

If by way of threat you've got some Pumpkin Butter sitting in the fridge that wishes to be used up then this brief bread is the solution. Pumpkin spice and the entirety fine, pumpkin butter and the whole lot better! :-D lame... I recognize... However the recipe is a success, high-quality-duper hit.

Pumpkin Butter Quick Bread

We used up maximum of the pumpkin butter in our bowl of creamy oats and I was approximately to finish up the jar whilst the concept of baking hit me. The jar had most effective little extra than 1/four cup of pumpkin butter left so I settled to make a brief bread, primarily based off my famous banana bread recipes.

Did you know that my pumpkin butter recipe is refined sugar-free? and so is this quick bread! This bread does not comply with any of the "Diet" requirements of Keto or LCHF etc. but making it refined sugar-free is one step towards better eating choices.

What is a brief bread?

Any loaf that is leavened with baking soda and/or baking powder instead of yeast is referred to as a quick bread. Most of the banana bread recipes are technically a quick bread. But are sweet quick bread a dessert or snack? It can be either depending on when you eat it and how sweet you make it. If you are a nerd and want to read up more about this, then Chowhound had a comprehensive article on this topic.

Pumpkin Butter Quick Bread

Main Ingredients of Pumpkin Butter Quick Bread

  • Whole wheat flour and all-purpose flour: We will be using both kinds but feel free to make it all maida or all atta!
  • Erythritol & Stevia: The natural zero-calorie sweetener. You may use other kinds of sugar.
  • Pumpkin butter: made from scratch recipe already on the blog linked below.
  • Pumpkin Spice Mix: The bold flavours! Recipe linked below.
  • Ghee: Use in melted form.
  • Yoghurt: for moist and light bread

How to make the batter for Pumpkin Butter Quick bread?

The best thing about this recipe is you don't have to take out any gadgets to make this bread. All you need is two bowls, one whisk, and a rubber spatula! Mixing technique is called muffin mixing method!

Make sure all your ingredients are in room temperature.

  1. Whisk the dry ingredients
  2. Whisk the wet ingredients
  3. Add the wet to the dry
  4. Fold gently taking care not to overdo (bits of dry flour is okay)
  5. Drop the batter into a greased loaf pan and bake

Pumpkin Butter Quick Bread

Pumpkin Butter Quick Bread Recipe


Dry Ingredients

1/2 cup of wheat flour

6 tablespoons all-purpose flour

1/4 cup erythritol (you can replace with demerara sugar or brown sugar or cane sugar)

2 teaspoons stevia (granulated) (skip if using sugar)

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1/2 teaspoon pumpkin spice mix (recipe link)

a pinch of salt

Wet Ingredients

1 large egg

1/4 cup melted ghee

1/4 cup pumpkin butter (recipe link)

1/4 cup whisked yoghurt

1/2 teaspoon vanilla essence


Pumpkin seeds (which I clearly forgot I had)

Sesame seeds (is not a bad choice either)


Baking mode details

  1. Place the wire rack in the middle (level 3)
  2. Preheat the oven to 180°C on top/bottom or 3D hot air mode
  3. Lightly grease an 8x4 inch loaf pan or coat with nonstick spray and line the bottom with baking paper

Prepare the batter

  1. Add all the dry ingredients in a large bowl and whisk to combine
  2. In a smaller bowl, beat the egg until pale, then add the rest of the ingredients and whisk to combine
  3. Fold the wet ingredients into the dry ingredients using a rubber spatula
  4. DO NOT overmix. Fold in the same direction

Bake the Pumpkin Butter bread

  1. Pour the batter into the lined loaf pan and smooth the surface
  2. Sprinkle pumpkin seeds or sesame seeds
  3. Keep the pan on the middle rack of the preheated oven
  4. Bake for 30 to 35 minutes or until it passes the toothpick test
  5. Place the loaf pan on a rack for a few minutes and run a spatula around to release the bread.
  6. Make sure you remove the bread from the tin sooner so it doesn't get wet from the steam buildup inside.
  7. Let the bread cool completely on a wire rack
  8. Slice and serve with chai or coffee
  9. Store at room temperature in an airtight box for 2 to 4 days or in the fridge for a week or in the freezer for a month or until it lasts.

PIN for Later

Pumpkin Butter Quick Bread

More Pumpkin Recipes?

  1. Creamy Pumpkin Butter Oatmeal
  2. Honey Pumpkin Bread with Honey Glaze
  3. Pumpkin Erissery
  4. Pumpkin Paratha

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