Pumpkin Quick Bread Recipe

Name: Pumpkin Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh pumpkin puree or 2 cups canned pumpkin puree; 12 ounces sweetened condensed milk; 1 cup sour cream or 1 cup fromage blanc; 1 cup brown sugar; 1 teaspoon vanilla; 1 teaspoon cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; 1 teaspoon salt; 2 ½ teaspoons baking powder; 2 ½ cups all-purpose flour; 1 cup cornflour; 2 eggs; ½ cup raisins; ½ cup dried cranberries

Servings: persons

2 cups fresh pumpkin puree or 2 cups canned pumpkin puree
12 ounces sweetened condensed milk
1 cup sour cream or 1 cup fromage blanc
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon salt
2 ½ teaspoons baking powder
2 ½ cups all-purpose flour
1 cup cornflour
2 eggs
½ cup raisins
½ cup dried cranberries

1
Stir together pumpkin, milk, sour cream, eggs and vanilla until blended.
2
Mix in raisins, cranberries and spices.
3
Add corn flour and blend well.
4
Mix salt and baking powder with all-purpose flour, then blend into the rest of the batter.
5
Stir until all ingredients are moistened.
6
Pour into two lightly greased loaf pans (or silicone pans that have been moistened with a little water) and place in a 375 degree oven for 45 minutes or until tester in center comes out dry.
7
If using silicone molds, let cool for at least 10 minutes before removing from the pans.

840

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups fresh pumpkin puree or 2 cups canned pumpkin puree, 12 ounces sweetened condensed milk, 1 cup sour cream or 1 cup fromage blanc, 1 cup brown sugar, and more.

Yes, Pumpkin Quick Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Quick Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions