Zutaten für Pumpkin Quick Bread
- Fresh Pumpkin Puree
- Sweetened Condensed Milk
- ½ cup sour cream
- Brown Sugar
- 1 teaspoon vanilla extract
- Cinnamon
- Ground Nutmeg
- Ground Ginger
- ½ teaspoon salt
- 1 teaspoon baking powder
- All Purpose Flour
- Cornflour
- 2 large eggs
- ½ cup raisins
- Dried Cranberries
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Zubereitung von Pumpkin Quick Bread
- Preheat oven to 375°F (190°C). Grease two 9x5 inch loaf pans.
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup milk, ½ cup sour cream, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
- Stir in ½ cup raisins, ½ cup dried cranberries, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup corn flour until evenly distributed.
- Pour batter evenly into the prepared loaf pans.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the bread is browning too quickly, tent it loosely with foil.
- Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
91g
Fat
12g
Carbs
13g
