Pumpkin Bread recipes are more than a dime a dozen. They have more varieties using raw, puree or the dreaded already spiced "pumpkin pie" canned stuff. I love a good pumpkin bread and its taken a few whacks to get one that works consistently.
The day after Halloween at my house is the day I commit jack-o-cide. Yup, those adorable decorations get the big dice and roasted off for puree. A puree that I use for soup, pie or bread as the whim strikes. I like the flavor even better than butternut squash.
This recipe is easily doubled. Its good just warm from the oven or the next day slathered with butter for brekkie. Its all good. It all works. Added boner - it really is easy.
Pumpkin Bread Recipe
- 1/2 cups flour
- 1/2 teaspoon of salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin purée*
- 1/2 cup vegetable oil
- 2 eggs, beaten
- zest of one orange
- juice of one orange plus enough water to equal 1/4 cup
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dried cranberry
Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
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.
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.
* 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.
This pictures serves to do nothing for the recipe but I do find the whirling and swirling blade hypnotic and a stress reliever.