Pumpkin Bread Recipe

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Pumpkin Bread Recipe

A good use for leftover Pumpkin. This isnt my recipe for pumpkin bread but since

I lost mine 2 years ago this is just as good. Jenn

 

Filed under Bakery, Dessert, Seasonal Favorites: Fall

 

Double the recipe and make two loaves of pumpkin bread.

 

Whenever we carve up a pumpkin for Halloween I'm always reluctant to throw the

pieces out. We salvage the pumpkin seeds and roast them for a tasty snack, but

what to do with the pieces left over from carving out noses, eyes, and ghoulish

smiles? Pumpkin bread is an easy way to use up leftover pumpkin, or any winter

squash for that matter. The recipe calls for a cup of pumpkin purée which you

can either get from a can, or make yourself by steaming or roasting the pumpkin

pieces, scooping out the flesh, and either mashing with a fork or blending in a

food processor.

 

If you use pumpkin purée from a can you might get a stronger pumpkin flavor than

using Halloween pumpkin. Jack-o-lantern pumpkins are raised for their durability

more than for their taste. But if you have a sugar pumpkin, butternut squash, or

a Japanese kabocha pumpkin, those cook up deliciously. The spices make this

quick bread quite tasty, and the squash helps the loaf stay deliciously moist.

It's a lot like a pumpkin version of banana bread. Yummy and easy to make.

 

 

1 1/2 cups (210g) flour

1/2 teaspoon of salt

1 cup (200 g) sugar

1 teaspoon baking soda

1 cup (1/4 L) pumpkin purée*

1/2 cup (1 dL) olive oil

2 eggs, beaten

1/4 cup water

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 cup (1 dL) chopped walnuts

 

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy

stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until

soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you

don't use for future use. Or, if you are working with pumpkin pieces, roast or

boil them until tender, then remove and discard the skin.

 

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and

baking soda.

 

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then

combine with the dry ingredients, but do not mix too thoroughly. Stir in the

nuts.

 

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin

skewer poked in the very center of the loaf comes out clean. Turn out of the pan

and let cool on a rack.

 

Makes one loaf. Can easily double the recipe.

 

Recipe adapted from the Fannie Farmer Cookbook.

 

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