The Great Pumpkin Bread [Blog]

My husband says this is the best pumpkin bread he’s ever had, and I have to agree.

I made it using fresh puree, so not sure of the results with canned pumpkin, but I think it should be fine. I used the pureed white pumpkin that I also used in Monday’s pumpkin soup blog.

To make the puree, just wash and cut up a pumpkin and scrape the seeds and membranes out. Bake on a cookie sheet in a 350 degree oven for about 45 minutes or until fork tender. Let cool a bit, then scrape the pumpkin off the peel, and remove any black bits on the top. Put in a food processor or blender with a little bit of water and puree. I’ll include pics of this process with pics of the actual bread process. I show a can of pumpkin puree, but used the fresh.

These are the ingredients ( I doubled this recipe to make one large loaf and four small ones)

• 1 ½ cups flour
• ½ teaspon salt
• 1 cup sugar
• 1 tsp baking soda
• 1 cup pumpkin puree
• ½ cup olive oil
• 2 eggs, beaten
• ¼ cup water ( if puree is thinner you might not need this)
• ½ tsp nutmeg
• ½ tsp cinnamon
• ½ tsp allspice ( 1 ½ tsp pumpkin pie spice will substitute for these 3 spices)
• ½ cup chopped walnuts

1. Preheat oven to 350F.
2. Sift flour, salt, sugar and baking soda.
3. Mix the pumpkin, oil, eggs, ¼ cup of water, and spices together, then combine with the dry ingredients.
4. Stir in nuts.
5. Pour into a well-buttered loaf pan, and bake for 50-60 minutes, or untill a toothpick inserted in the middle comes out clean.
6. Turn out of pan onto a rack and cool.

Makes one loaf. I doubled and made one large and four small loaves. This was so moist, so light, we both loved it, and I hope you do too!