Last October we went Pumpkin Picking twice! Twice we bought decent sized pumpkins. At the time, my son was only 9 months old, so I think we went a little nuts buying pumpkins because we were so excited that his 1st Halloween was approaching. We saved 2 pumpkins for Jack-O-Lanterns, and saved 2. Let me just tell you, one of these pumpkins was absolutely huge! Most of the recipes that I have come across have said you need to use "baking pumpkins" or "sugar pumpkins" when making pumpkin puree. I used what I had, and in any recipe I've used it in, I've never had a problem. This is a link for simple instructions on preparing your very own Fresh Homemade Pumpkin Puree. This Pumpkin Bread is really quite simple, and the whole family loves it, especially at breakfast with a little cream cheese on top! We made 2 to bring with us to both of our families for Thanksgiving, and everyone enjoyed it!
Yields: 1 9x5 inch loaf
Ingredients:
- 1 3/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 cups white sugar
- 2 eggs
- 1 cup fresh pumpkin puree or you can use 1/2 of a 15 oz can of pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup water
*This recipe doubles very nicely, and conveniently for 2 loaves, especially if you're using the canned pumpkin puree.
Directions:
- Preheat the oven to 350° F. Grease a 9x5 inch loaf pan with cooking spray. Sift together all dry ingredients, except for the sugar. Set aside.
- Beat together sugar, eggs, pumpkin and oil. Stir in flour mixture, alternating with water. Pour batter into prepared loaf pan.
- Bake in oven for 60-70 minutes or until knife or toothpick inserted in comes out clean. Cool in pan for a half hour, then transfer to a cooling rack. Let loaf cool completely and wrap in plastic.
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