It is the beginning of the season for pumpkins and for some reason ours are ripe already! So today baked them in the oven and are making pumpkin bread. A great recipe. We do not like allspice ( unless it is to make tea since we grow them in our farm) nor do we like nutmeg or nuts in our pumpkin bread. If you do – feel free to add a teaspoon of the former and a 1/4 cup of the latter.
Pumpkin Bread Recipe
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) canola oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon cinnamon
* To make pumpkin purée, lie face down on a foil lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, cut the pumpkin in half, scoop out the seeds and stringy stuff. Freeze whatever you don’t use ( or if the pumpkins are ripe and you dont have time to make the bread) for future use. We prefer to make the bread and freeze that.
1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 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.
3 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. I have added raisins which I love – but that is up to you – 1/4 cup will do it!