7 Quick Fall Bread & Puree Recipes

Pumpkin Spice Bread

Pumpkin Spice Bread is a delightful fall treat that combines the warm flavors of pumpkin, cinnamon, nutmeg, and cloves to create a moist and flavorful loaf. Perfect for breakfast, dessert, or a cozy snack, this bread is an ideal way to embrace the autumn season. The sweet, spiced aroma fills your kitchen, making it a beloved recipe for gatherings or quiet evenings at home.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 cup
Brown sugar	1/2 cup
Baking soda	1 tsp
Baking powder	1/2 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Ground cloves	1/4 tsp
Salt	1/2 tsp
Pumpkin puree	1 cup
Eggs	2 large
Vegetable oil	1/2 cup
Vanilla extract	1 tsp
Chopped walnuts (optional)	1/2 cup

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, combine the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, spices, and salt.
In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If desired, fold in chopped walnuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!

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Apple Cinnamon Quick Bread

Apple Cinnamon Quick Bread is a delightful and easy-to-make quick bread that perfectly embodies the flavors of fall. With juicy apples, warm cinnamon, and a moist texture, this bread is ideal for breakfast, as a snack, or even as a dessert. Its delightful aroma wafts through your home, inviting everyone to gather around and enjoy a slice of this comforting treat.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	3/4 cup
Baking powder	1 tsp
Baking soda	1/2 tsp
Ground cinnamon	1 tsp
Salt	1/2 tsp
Eggs	2 large
Vegetable oil	1/2 cup
Vanilla extract	1 tsp
Chopped apples	1 1/2 cups (peeled and diced)
Chopped walnuts (optional)	1/2 cup

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk together the eggs, vegetable oil, and vanilla extract.
Gradually add the wet mixture to the dry ingredients, mixing until just combined. Fold in the chopped apples and, if using, the walnuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!

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Butternut Squash Puree

Butternut Squash Puree is a creamy and flavorful dish that serves as a delicious side or a base for soups and sauces. This simple puree highlights the natural sweetness of butternut squash, making it an excellent complement to a variety of fall dishes. It can also be used in baking, adding moisture and flavor to muffins and breads.

Ingredients	Quantity
Butternut squash	1 medium (about 2-3 lbs)
Olive oil	2 tbsp
Salt	1/2 tsp
Black pepper	1/4 tsp
Ground nutmeg	1/4 tsp
Maple syrup (optional)	1 tbsp

Preheat the oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Place it cut-side up on a baking sheet and drizzle with olive oil. Season with salt, pepper, and nutmeg.
Roast in the preheated oven for 40-50 minutes until tender.
Once cooled, scoop the flesh into a blender or food processor. Add maple syrup if desired, and blend until smooth.
Adjust seasoning to taste, adding more salt or pepper if needed. Serve warm or store in the refrigerator for later use. Enjoy your creamy butternut squash puree!

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Maple Pecan Bread

Maple Pecan Bread is a delightful, moist quick bread that perfectly captures the essence of fall with its rich flavors of maple syrup and crunchy pecans. This sweet bread makes an excellent breakfast treat or afternoon snack, and it pairs beautifully with a warm cup of tea or coffee. Easy to prepare, it’s a great way to impress your family and friends during the autumn season.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 tsp
Baking soda	1/2 tsp
Salt	1/2 tsp
Ground cinnamon	1 tsp
Sugar	3/4 cup
Brown sugar	1/4 cup
Eggs	2 large
Maple syrup	1/2 cup
Vegetable oil	1/2 cup
Vanilla extract	1 tsp
Chopped pecans	1 cup

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, mix the sugars, eggs, maple syrup, vegetable oil, and vanilla until well combined.
Gradually stir the wet ingredients into the dry ingredients until just combined. Fold in the chopped pecans.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy your Maple Pecan Bread!

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Sweet Potato Puree

Sweet Potato Puree is a velvety, nutritious side dish that brings a warm and comforting flavor to your fall table. This creamy puree is not only delicious but also packed with vitamins and minerals, making it a perfect companion for roasted meats or as a base for other dishes. Its natural sweetness and bright color enhance the autumn dining experience, and it can be seasoned to taste with spices for an extra layer of flavor.

Ingredients	Quantity
Sweet potatoes	2 large
Butter	2 tbsp
Milk or cream	1/4 cup
Salt	To taste
Ground cinnamon	1/2 tsp
Ground nutmeg	1/4 tsp
Ground ginger	1/4 tsp (optional)

Peel and chop the sweet potatoes into even-sized chunks.
Boil the sweet potatoes in a pot of salted water until fork-tender, about 15-20 minutes.
Drain the sweet potatoes and return them to the pot.
Add butter, milk (or cream), salt, and spices to the sweet potatoes.
Mash the sweet potatoes using a potato masher or blend with an immersion blender until smooth and creamy.
Adjust seasoning as desired and serve warm. Enjoy your Sweet Potato Puree!

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Cranberry Walnut Bread

Cranberry Walnut Bread is a delightful and hearty bread that embodies the flavors of fall. Bursting with tangy cranberries and crunchy walnuts, this bread is perfect for serving at brunch, as a snack with tea, or as a side to your festive meals. The combination of sweet and tart makes it a unique addition to your autumn table, while its warm, comforting aroma fills your kitchen as it bakes.

Ingredients	Quantity
All-purpose flour	2 cups
Sugar	1/2 cup
Baking powder	1 tsp
Baking soda	1/2 tsp
Salt	1/2 tsp
Ground cinnamon	1 tsp
Egg	1 large
Milk	3/4 cup
Vegetable oil	1/4 cup
Fresh or frozen cranberries	1 cup
Chopped walnuts	1/2 cup

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and cinnamon together.
In another bowl, whisk the egg, milk, and vegetable oil until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Fold in the cranberries and walnuts, being careful not to over-mix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy your Cranberry Walnut Bread!

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Carrot Ginger Puree

Carrot Ginger Puree is a smooth and flavorful dish that highlights the natural sweetness of carrots combined with the warm, spicy notes of ginger. This puree makes for a wonderful side dish, providing a vibrant color and comforting flavor that pairs well with various proteins or stands alone as a wholesome vegetarian option. It’s particularly perfect for fall dining, bringing warmth and nourishment to your table.

Ingredients	Quantity
Carrots	1 pound
Fresh ginger root	1 tablespoon
Olive oil	2 tablespoons
Vegetable broth	1 cup
Salt	to taste
Pepper	to taste

Peel and chop the carrots into small pieces for even cooking.
In a medium saucepan, combine the chopped carrots, ginger, vegetable broth, and a pinch of salt and pepper.
Bring to a boil over medium heat, then reduce to a simmer. Cover and cook until the carrots are tender (about 15-20 minutes).
Using an immersion blender or food processor, puree the mixture until smooth and creamy.
Stir in olive oil and adjust seasoning to taste. Serve warm as a side dish or on its own. Enjoy your Carrot Ginger Puree!