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Easy Simple Homemade Pumpkin Bread Recipe
I have said, on more than one occasion, that pumpkins are an American favorite when it comes to food for the holidays. (We create and consume a vast quantity of pumpkin pies between November and January every year.)
However; with that in mind, many of us still think that pumpkins are only used for two things: Jack O' Lanterns during Halloween and pumpkin pies for Thanksgiving (there is the occasionally toasted pumpkin seed thrown in for good measure), but those two holiday specialties are the main ones we consider for pumpkins.
Now, there are many recipes that I’ve made with pumpkins: sour cream pumpkin pies, pumpkin cheesecakes, pumpkin cookies, and even pumpkin soups), but I must admit there is a lonely pumpkin recipe that gets overlooked throughout the year. One that we seem to eat regularly and never pay much mind to: Pumpkin Bread (also known as Pumpkin Loaf).
Pumpkin bread these days seem to be relegated to coffee houses and purchased on the go with your morning coffee when you can’t really decide what you want for breakfast (or, at the very least, you remember that you should eat SOMEHING, so you grab a slice of pumpkin bread).
You can actually make the tasty bread at home anytime of the year (thanks to canned pumpkin) and save yourself the trouble of having to buy it by the slice or at the store (sometimes for a hefty price).
But when the fall season comes around, you can grab a sugar pumpkin (also known as a baking pumpkin or a sweet pumpkin) and make your own pumpkin mash and bake up a loaf of pumpkin bread. (If you wish to make your own mash I’ve included a link to my recipe for it.)
The following recipe is a basic one; I’ve thrown in some personal spice favorites (ginger and allspice) into the recipe. You can, of course, use your own collection or preferences of spices as you like.
This loaf is moist, sweet and very satisfy for both your taste buds, your stomach and your wallets.
- A Step By Step Guide For Making Pumpkin Mash
A step-by-step guide to making homemade pumpkin mash from a sigar pumpkin.
2 cups of All-purpose flour
1 teaspoon of baking soda
¼ teaspoon of double acting baking powder
1 teaspoon of salt
½ to 1 teaspoon of cinnamon, by preference
¼ teaspoon of ground cloves
¼ teaspoon of allspice
¼ teaspoon of ground ginger
¼ teaspoon of fresh ground nutmeg
1/8 teaspoon of cinnamon sugar (half white sugar and half ground cinnamon), optional
1 1/3 cup of white sugar
1/3 cup of vegetable oil
2 whole eggs
1 cup of pumpkin mash (fresh is great, canned is fine)
1/3 cup of whole milk (or heavy cream)
1 teaspoon of pure vanilla extract
1 Standard loaf pan
12 inches (one foot) of Parchment Paper
1. In a medium sized mixing bowl combine the all-purpose flour, powder, soda, salt, cinnamon, cloves, allspice, ginger, nutmeg and cinnamon sugar (if using it), and sift together fully.
2. In a separate larger mixing bowl, combine the white sugar, vanilla and eggs, and whisk together until fully combined.
3. Add the 1 cup of pumpkin mash to the sugar and egg mixture and blend together completely.
4. Slowly add the flour and spice mixture (in three parts is good)
5. Add the 1/3 cup of milk and whisk all ingredients together until fully incorporated with no lumps.
6. Line the loaf pan with parchment paper.
7. Pre-heat the oven to 350 degree F.
8. Pour the pumpkin bread batter into the loaf pan.
9. Bake the pumpkin bread for one hour or until the loaf in fully baked (a toothpick will come out clean when poked in the center of the bread.)
10. Allow the bread to cool completely before refrigerating for 4-6 hours.
11. Serve chilled or at room temperature.