Cinnamon pumpkin bread
This is a simple quick bread that’s not super sweet and packs in a lot of winter squash! You can grate the squash with a hand grater or use a food processor.
Some variations:
- Double the sugar for a sweet version.
- Add about a 1/2 cup of walnuts or other nuts with the squash
- Substitute whole wheat for up to half of the flour.
- Substitute yogurt for half of the milk.
Cinnamon pumpkin bread
This is a simple quick bread that’s not super sweet and packs in a lot of winter squash! You can grate the squash with a hand grater or use a food processor.
Some variations:
- Double the sugar for a sweet version.
- Add about a 1/2 cup of walnuts or other nuts with the squash
- Substitute whole wheat for up to half of the flour.
- Substitute yogurt for half of the milk.
Open in Cookpad AppSteps
- 1
Smear the sides and bottom of the loaf pan with butter. Set aside.
- 2
Preheat oven to 180C/350F.
- 3
Mix together the flour, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
- 4
Cut it into small cubes and crumble into the flour with your fingers until there are no pieces larger than a small pea left.
- 5
In a separate medium bowl, beat the egg then add the milk and beat together.
- 6
Pour the wet ingredients into the flour mix and gently mix with a spatula just until the flour is moistened. Do not mix or beat until completely smooth!
- 7
Fold the grated squash into the batter with a spatula. Again, do not over mix. Pour the batter into the loaf pan and even out the top.
- 8
Bake at 180C/350F for 45–60 minutes. It’s done when you poke a toothpick into the center and it comes out clean.
- 9
Remove from oven and let cool for 15 minutes before removing from pan.
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