If you have some Pumpkin Butter sitting in the fridge that needs to be used, then this pumpkin butter bread is the answer. Pumpkin spice and everything nice, pumpkin butter and everything better! 😀 lame... I know... but the recipe is a hit, super-duper hit.
Did you know that my pumpkin butter recipe is refined sugar-free? and so is this quick bread! This bread does not comply with any of the "Diet" requirements of Keto or LCHF etc. but making it refined sugar-free is one step towards better eating choices.
We used up most of the pumpkin butter in our bowl of creamy oats and I was about to finish up the jar when the idea of baking hit me. The jar had only a little more than ¼ cup of pumpkin butter left so I settled to make a quick bread, based on my popular banana bread recipes.
- Whole wheat flour and all-purpose flour: We will be using both flour, but feel free to make it all maida or all atta!
- Erythritol & Stevia: The natural zero-calorie sweetener. You may use other kinds of sugar.
- Pumpkin butter: made from scratch recipe already on the blog linked below.
- Pumpkin Spice Mix: The bold flavours! The recipe is linked below.
- Ghee: Use in melted form.
- Yoghurt: for moist and light bread
What is a quick bread?
Any loaf that is leavened with baking soda and/or baking powder instead of yeast is referred to as quick bread. Most of the banana bread recipes are technically quick bread. But is sweet quick bread a dessert or snack? It can either depend on when you eat it or how sweet you make it. If you are a nerd and want to read up more about this, then Chowhound had a comprehensive article on this topic.
How to make it?
The best thing about this recipe is you don't have to take out any gadgets to make this bread. All you need is two bowls, one whisk, and a rubber spatula! The mixing technique is called the muffin mixing method!
Make sure all your ingredients are at room temperature.
- Whisk the dry ingredients
- Whisk the wet ingredients
- Add the wet to the dry
- Fold gently taking care not to overdo (bits of dry flour is okay)
- Drop the batter into a greased loaf pan and bake
Pumpkin Butter Quick Bread
- ½ cup whole wheat flour
- 6 tablespoons all-purpose flour
- ⅓ cup erythritol (see notes)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon pumpkin spice mix see notes
- a pinch of salt
- 1 large egg
- ¼ cup melted ghee
- ¼ cup pumpkin butter see notes
- ¼ cup whisked full-fat yoghurt
- ½ teaspoon vanilla essence
- pumpkin seeds or sesame seeds
- Place the wire rack in the middle (level 3)
- Preheat the oven to 180°C
- Lightly grease an 8x4 inch loaf pan or coat with nonstick spray and line the bottom with baking paper
Prepare the batter
- Add all the dry ingredients to a large bowl and whisk to combine½ cup whole wheat flour, 6 tablespoons all-purpose flour, ⅓ cup erythritol, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon pumpkin spice mix, a pinch of salt
- In a smaller bowl, beat the egg until pale, then add the rest of the ingredients and whisk to combine1 large egg, ¼ cup melted ghee, ¼ cup pumpkin butter, ¼ cup whisked full-fat yoghurt, ½ teaspoon vanilla essence
- Fold the wet ingredients into the dry ingredients using a rubber spatula
- Do NOT overmix. Fold in the same direction
- Pour the batter into the lined loaf pan and smooth the surface
- Sprinkle pumpkin seeds or sesame seedspumpkin seeds
- Keep the pan on the middle rack of the preheated oven
- Bake for 30 to 35 minutes or until it passes the toothpick test
- Place the loaf pan on a rack for a few minutes and run a spatula around to release the bread.
- Make sure you remove the bread from the tin sooner so it doesn't get wet from the steam buildup inside.
- Let the bread cool completely on a wire rack
- Slice and serve with chai or coffee
- Store at room temperature in an airtight box for 2 to 4 days or in the fridge for a week or in the freezer for a month or until it lasts.