We make lots of quick breads around here. They’re easy to throw together and make a great breakfast. We made this fall inspired version based on Karina’s banana bread recipe. (By the way, the banana bread recipe is awesome.) You’re probably stocking up on pumpkin puree and fresh cranberries anyway, right? Might as well give this recipe a try. ;)
- 1/2 cup potato starch
- 1/2 cup sorghum flour
- 1/4 cup buckwheat flour
- 1/4 cup brown rice flour
- 1 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 1/2 cups pumpkin puree
- 1/3 cup vegetable oil or light olive oil
- 3/4 cup dark brown sugar
- 1/4 cup dry milk
- 2 teaspoons vanilla extract
- 1 cup fresh cranberries, halved
- Preheat oven to 350 degrees F.
- Mix the pumpkin puree, oil, sugar, dry milk, and vanilla in a large bowl.
- Combine the dry ingredients in a separate bowl. Take care to thoroughly mix.
- Add the dry ingredients to the wet mixture. Stir to combine, then add in the cranberries.
- Lightly grease a loaf pan. Add the batter. Bake for about 70 minutes, until a toothpick inserted in the center comes out clean.
(Makes about 8 slices)
This recipe easily doubles. (We’ve found that even though there’s only the two of us, we still go through quick breads fast.) You could make muffins instead of bread if they are more to your liking, although you’ll probably need to adjust the cooking time down some.
You can use 1 cup of sugar and omit the dry milk. That’s just a trick we learned from Mike’s mom to lessen the amount of sugar included in one’s baking–handy if you’re eating sweet quick breads many days of the week. (Quick note for those who care: If you leave out the dry milk the recipe is vegan.)
Another variant I had pondered was replacing some of the brown sugar with molasses. I’ll have to fiddle around some and see how it works.