I simply love pumpkin, probably as much as I despise broccoli. I think it’s delicious any way you use it. And pumpkin bread is particularly appealing to me. But I really don’t care for the famous pumpkin spice and cinnamon in particular. So here is the best recipe I have tried for an easy and satisfying pumpkin bread without cinnamon.
I have used this moist pumpkin bread recipe in many ways, turning it into muffins and even sponge cake for a birthday cake. It’s easy to make and versatile. And the taste is simply yummy.
The only time-consuming part of this recipe is roasting the pumpkin and turning it into a delicious puree. I usually use a large pumpkin and freeze the puree in batches to use whenever I get a pumpkin craving.
The Best Pumpkin Bread without Cinnamon
Once you have chosen a chubby pumpkin, cut it open, take the seeds out, cut it into pieces, and put it in the oven tray over baking paper. Leave it in the oven until it seems cooked all the way through. Then, you can use a fork to check its consistency.
After it cools off, remove the shell and the skin, cut the pulp into pieces, and put it in the blender. You can use the delicious puree for many tasty dishes, like soup or healthy pumpkin pasta. Let it cool if you make pumpkin bread because you’ll be adding the eggs soon.
This is a moist pumpkin bread recipe with butter, so it’s not exactly a diet treat. But if you don’t have a huge portion, it’s a good way to indulge yourself and settle down your pumpkin craving. Make sure you melt down the butter first and then let it cool off before mixing the ingredients.
Start by mixing the egg with the sugar and the vanilla extract for a few minutes. Then add the melted butter, pumpkin puree, and a pinch of salt. As I said before, everything needs to be at room temperature to make sure they blend well.
The peanut butter is optional, but if you want to use it, this is when you add it. I discovered that pumpkin and peanut butter is a surprisingly tasty combination. But a teaspoon is more than enough; the pumpkin taste must be dominant in this recipe. That’s why I went for a pumpkin bread without cinnamon.
Mix the flour with the baking powder and then add it to the bowl, little by little, mixing it carefully each time. At last, add the milk and keep mixing. If you feel the batter is too thick, add a bit more milk. But not too much; it’s not supposed to be too fluffy or runny.
Prepare the tray by rubbing a bit of butter all over and flouring it with semolina; I find it works better than regular flour.
While you do all that, don’t forget to preheat the oven at 338 °F. The tray needs to stay in the oven for about 30 or 40 minutes. Then, you can test it with a toothpick when you think it’s done. I know it will be tempting to open the oven door once or twice before, but that would prevent it from baking nicely.
Pumpkin muffins are small, so it’s easier to tell when they’re done. But if you go for pumpkin bread, the toothpick test is crucial; you need to be sure it’s cooked all the way through. You want moist pumpkin bread with no raw batter in the middle.
Then let it cool off before slicing it and revealing the fantastic golden interior. Finally, you will have a pumpkin bread without cinnamon that tastes amazing and is also an eye-catcher.
Note: If you add a bit more pumpkin puree than the recipe advises, you will get a more gooey texture, but you will taste the pumpkin even more. I tried it a couple of times; it wasn’t fluffy, but it was baked well and quite delicious.
So there is it, the best pumpkin bread without cinnamon I have tried so far. As far as autumn bread recipes go, this one is definitely worth trying. Is it low-calorie? No. But I’m not a fan of diet-version desserts. You can check out the article below to see why.
Is the Diet Version of Desserts Efficient for Weight Loss?
I think that if you need a sweet treat, you should get one that truly satisfies your craving. Otherwise, you may feel like you cheated on your diet plan for no good reason. And something you bake at home, like this easy pumpkin bread, can be a great option. It’s also a good idea for your kids’ breakfast or snack.
Written by Mia Davis