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 and Boy Blue started on the dry ingredients.
Sweet Bear stirring the dry ingredients.
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.
Petite Clown and I started on the wet ingredients.
Here I am beating two eggs the easy and not so fancy way…In a glass cup with a fork.
I used one teaspoon of pumpkin spice instead of the nutmeg, cinnamon and allspice.
Mixing the dry and wet ingredients together.
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.