Pumpkin Bread
I decided to use my pumpkin puree to make pumpkin bread! I’ve been working all day every day this week, and while I’d much rather be at home watching movies in my pajamas, my consolation prize has been pumpkin bread and hot coffee in the mornings. This recipe is very simple and almost impossible to mess up. The spices can be adjusted according to your taste; I added a lot because I love the combination of cinnamon and warm flavors like cinnamon and clove.
Flour, sugar, cloves, cinnamon, nutmeg, and ginger. Woah baby!
To make this tasty bread, you’ll need:
- 2 C sugar
- 3.5 C flour (I used half whole wheat and half unbleached all purpose with very tasty results)
- 1/2 t baking powder
- 2 t baking soda
- 1 t salt
- 1 t cloves
- 1 T cinnamon
- 1 t nutmeg
- 1 t ginger
- 1/2 C oil (applesauce will work as a lighter alternative here, if you have it on hand. I didn’t.)
- 2.5 C pumpkin (or butternut squash!)
- 4 eggs
Wonderful and fluffy homemade pumpkin puree.
Preheat oven to 325°. Mix up the first nine ingredients (from ginger up) in a large mixing bowl. Combine the wet ingredients (eggs, oil, and pumpkin) in a smaller bowl and add them to the dry. Mix thoroughly and pour into two greased and floured loaf pans. Bake for 1 hour and 15 minutes, or until loaves are golden and a toothpick comes out clean. So simple! This recipe makes two generous loaves, so brew some coffee and invite some friends over.
Plenty to share, so you better!
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