Pumpkin Quick Bread Abm Bread Machine
Indulge in the warm, spiced flavors of autumn with this Pumpkin Quick Bread made effortlessly in your bread machine. Perfectly blending pumpkin puree, aromatic cinnamon, nutmeg, and allspice, this recipe yields a moist, tender loaf with minimal prep time. The bread machine handles the mixing, kneading, and baking, making it an ideal choice for busy mornings or cozy gatherings. Add optional chopped nuts or raisins for an extra layer of texture and flavor. With a quick bread setting, your house will smell like fresh-baked pumpkin goodness in just about an hour. Whether served as a breakfast treat, afternoon snack, or holiday favorite, this easy pumpkin bread is a heartwarming delight that’s sure to impress.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Granulated sugar
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 teaspoons Cinnamon
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Allspice
- 0.5 cup Chopped nuts (optional)
- 0.5 cup Raisins (optional)
Instructions
Add the ingredients to your bread machine pan in the order recommended by the manufacturer. Typically, this means liquids first, followed by dry ingredients, and yeast or leavening last.
Start by adding the pumpkin puree, eggs, and vegetable oil to the bread machine pan.
Add the granulated sugar on top of the wet ingredients.
Sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl to ensure even distribution of the leavening agents and spices.
Carefully pour the sifted dry ingredients over the wet ingredients in the bread machine pan.
If using, sprinkle the chopped nuts and/or raisins on top of the dry ingredients.
Set the bread machine to the “Quick Bread” or “Cake” setting, depending on your model. Avoid using the yeast-based bread settings, as this is a quick bread recipe with no yeast required.
Start the bread machine and allow it to mix, knead, and bake the bread automatically.
Once the baking cycle is complete (usually about 60 minutes for quick bread), carefully remove the bread pan using oven mitts and allow the bread to cool in the pan for 10 minutes.
Turn the bread out onto a wire rack and allow it to cool completely before slicing.
Serve warm or at room temperature. Store leftovers wrapped in plastic wrap or in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3087 mg | 134% | |
| Total Carbohydrate | 443.4 g | 161% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 261.9 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 294 mg | 23% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
