Pumpkin-Fruit Bread

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Servings: 24 Difficulty: Intermediate
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A moist, spiced quick bread studded with dried fruit and sweetened with brown sugar
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Pumpkin-Fruit Bread

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 24 Calories: 680.0

Description

This Pumpkin-Fruit Bread is a comforting, moist quick bread that captures the warm essence of autumn in every slice. Combining pure pumpkin puree with rich packed brown sugar and aromatic spices like cinnamon and cloves, it delivers a tender crumb and deep, earthy sweetness. The addition of chopped mixed dried fruit provides delightful bursts of chewy texture and natural fruitiness. Perfect for breakfast with coffee, an afternoon snack with tea, or a dessert paired with whipped cream, this loaf is versatile enough for any occasion. Its a wholesome, vegetarian treat that feels homemade and indulgent without being overly complex. The blend of oil and egg whites ensures a light yet satisfying mouthfeel, making it a crowd-pleaser for family gatherings or holiday brunches. Simple to mix up and bake, its a recipe youll reach for whenever you crave something cozy and seasonal.

Ingredients

Directions

  1. Preheat oven to 350F (175C). Generously spray a 9x5-inch loaf pan or two 8x4-inch mini loaf pans with nonstick cooking spray.
  2. In a large mixing bowl, whisk together the canned pumpkin, packed brown sugar, vegetable oil, vanilla extract, and egg whites (or cholesterol-free egg product) until smooth and well combined.
  3. In a separate medium bowl, sift together the all-purpose flour, baking soda, ground cinnamon, salt, ground cloves, and baking powder.
  4. Add the dry ingredients to the wet ingredients. Gently fold with a spatula just until the flour is moistened; do not overmix to keep the bread tender.
  5. Fold in the chopped mixed dried fruit until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan(s), smoothing the top with a spatula.
  7. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil after 30 minutes.
  8. Let the bread cool in the pan for 5 minutes. Then, loosen the sides with a knife and remove from the pan. Cool completely on a wire rack before slicing.
  9. For microwave option: Spray a 6-cup microwavable ring dish with nonstick spray and coat with cornflake crumbs. Spoon batter in, spreading evenly. Microwave on medium-high (70%) for 8-10 minutes, rotating 1/4 turn every 3 minutes, until a pick inserted near center comes out clean. Cool 5 minutes on a heatproof surface.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 680.0kcal
% Daily Value *
Total Fat 15.6g24%
Saturated Fat 2.9g15%
Cholesterol 112.1mg38%
Sodium 2610.2mg109%
Total Carbohydrate 117.0g39%
Dietary Fiber 3.8g16%
Sugars 44.0g
Protein 18.1g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, fruit bread, quick bread, autumn, fall, spiced, cinnamon, cloves, brown sugar, dried fruit, vegetarian, moist, breakfast, snack, holiday, homemade, baking, loaf, comfort food, easy, seasonal
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