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Pumpkin Bread Recipe (Recette)

Last Friday, I had bought another small baking pumpkin at our village Coop. Since I had already baked a pie with the last one that I had purchased, I decided to make some pumpkin bread with this one. It was a good choice.

I used this great and easy recipe.

Makes one loaf

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
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
*FYI – I used one teaspoon of pumpkin spice instead of the nutmeg, cinnamon and allspice*
1/2 cup (1 dL) chopped walnuts (I didn’t add to my mixture but will next time)

Preheat oven to 350°F (180°C).

Dry mixture: Sift together the flour, salt, sugar, and baking soda.

Wet mixture: Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together.

To make your own pumpkin purée:

Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut-side down on a pan lined with foil and lightly oiled. Bake at 325 degrees (163 degrees Celsius) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Mash or puree in small batches using a blender.

Combine wet mixture with the dry mixture. Add the nuts if you want (I didn’t). Pour into a buttered 9x5x3 inch loaf pan. Bake for 50-60 minutes or until a knife poked in center of loaf comes out clean. Flip out of pan and cool on a rack.

Click on ‘continue reading’ link to see pictures:

Sweet Bear measuring the flour

Sweet Bear and Boy Blue started on the dry ingredients.

Dry ingredients

Sweet Bear stirring the dry ingredients.

Left over pumpkin purée that I made two days ago.

My left over pumpkin purée that I had made two days before and kept in a container in the fridge. I got a little over three cups of pumpkin purée out of the small baking pumpkin that I had bought. I was able to make pumpkin bread three times.

Pumpkin purée in a bowl

Petite Clown and I started on the wet ingredients.

beating the eggs

Here I am beating two eggs the easy and not so fancy way…In a glass cup with a fork.

Wet mixture for pumpkin bread

I used one teaspoon of pumpkin spice instead of the nutmeg, cinnamon and allspice.

Wet mixture being stired

Mixing the dry and wet ingredients together.

Pumpkin bread

I had to use a tart pan when baking the bread because my loaf pan isn’t usable (the non-stick lining is peeling off which isn’t safe to eat!) and I need to buy a new one. The pumpkin bread (cake) was still so good it was all eaten in a matter of minutes. I am not kidding.

Comments on this entry are closed.

  • expatraveler September 28, 2007, 10:05 pm

    now that looks incredible!!! You are going to make me do this soon. MAybe I’ll do it next weekend for Candian Thanksgiving!

    PS – I love your bracelet!

  • Pumpkin September 29, 2007, 6:51 am

    Expatraveler, It isn’t hard to make and it is yummy! :)

    I bought the bracelet in a Irish store located in Waynesville, Ohio while we were in the States last time. Vilay and I loved that store.

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