November is already here, and with it come those delicious Thanksgiving flavors that we all look forward to. Although we each have our Thanksgiving favorites, why not add a new dish to your table this season that actually tastes better the day after it has been made? There will be no need to worry about adding another treat to the already long list of dishes to make Thanksgiving day! This delicious quick bread is the perfect thing! The aroma while it bakes in the oven incorporates all the flavors of this season, and it is also a perfect gift for this time of year.
But first, what exactly is the difference between bread, cake, and quick bread? Traditional bread uses yeast as its rising agent, includes little sugar, and is, of course, baked in a loaf pan. On the other hand, cake uses baking powder or baking soda as its rising agent and usually includes quite a bit of sugar. A quick bread, or sweet loaf, such as banana bread or zucchini bread uses the same rising agents as a cake and also includes a rather large amount of sugar.
So quick bread is in fact much more similar to cake than bread, but what makes the two different other than the type of pan used? Quick breads usually have some sort of fruit or vegetable in them, such as the pumpkin puree in this recipe, whereas cakes usually do not. Additionally, cakes are generally lighter than loaves because quick breads are made by combining the wet and dry ingredients in separate bowls and then mixing them until just combined at the end of the recipe, while in cake recipes the butter and sugar are usually creamed together, causing cakes to have a finer crumb. Finally, cakes are usually frosted, but quick breads never are.
And now for the recipe!
Begin by gathering the following ingredients:
3 cups all purpose flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon allspice
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup vegetable or canola oil
1/2 cup applesauce
2 teaspoon vanilla extract
1 (15oz) can pumpkin puree
1/2 cup milk
Note: For a more moist bread, add an additional quarter cup each of oil and applesauce.
Start by preheating the oven to three-hundred-and-fifty degrees Fahrenheit (one-hundred-and-seventy-five degrees Celsius). Then butter and lightly flour two smaller loaf pans. Next, whisk the flour, baking soda, salt, spices, and sugar in a medium sized bowl until thoroughly combined. Break apart any clumps in the brown sugar before adding it to the flour.
In a large sized bowl, whisk the oil and applesauce until thoroughly combined. Add the eggs and vanilla extract to the liquid mixture and mix them in, stopping and scraping the sides of the bowl when necessary. Then set the liquid mixture aside, and in a small bowl, combine the pumpkin puree and milk.
Pour a third of the flour mixture into the wet ingredients and whisk before adding half of the pumpkin and milk mixture. Add another third of the flour mixture, whisk well, and then add the remainder of the pumpkin and milk mixture. Finally, add the last of the flour mixture and whisk the batter until combined.
Pour the batter into the prepared loaf pans and bake for forty-five to fifty minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for no longer than ten minutes before transferring it to a wire rack to cool for an additional fifteen to twenty minutes.
Store leftovers in an airtight container or wrapped in cellophane wrap or aluminum foil at room temperature. I encourage you to play around with the spices in this recipe, but be careful not to add too much at a time. Increasing spices by just one teaspoon will make a surprisingly big difference. I hope you give this recipe a try and enjoy!
Chauhan, Shumailia. “Blueberry and Sour Cream Loaf.” The Novice Housewife, https://www.novicehousewife.com/2014/08/02/blueberry-and-sour-cream-loaf/#more-12609.
Photo Credit: Isabel Rogers