Pumpkin Bread

This is The One.

The bread recipe that you have been waiting for your whole life. The One that will be iced with cream cheese frosting to become your child’s first birthday cake. The One that once you taste, you won’t be able to breakfast without. The One whose well-loved recipe card will be stained with oil, crinkled with water, dotted with crumbs, and smeared with orange. But not orange. A rich, peanut butter orange that whispers autumn has come.

It’s simple. Pumpkin bread must start with pumpkin. Yes, [sigh], there is such a thing as pumpkin in a can (I have bought it myself, many times). But why use pumpkin from a can when fresh pumpkins currently cost less, produce no waste, and make a bread that is moist, springy, and so beautifully colored? I purchased ours at the farmer’s market for $1.00 each – Colin and Owen sure had a lot of fun choosing them (remind me to start bringing my camera to the farmer’s market!).

PUMPKIN BREAD by Laurie Bennett

  • 1 3/4 cups of homemade pumpkin puree (I used 2 pie pumpkins and got more than enough puree), or, 1 can pumpkin puree
  • 4 eggs
  • 1 cup canola oil
  • 2/3 cup water
  • 3 cups sugar
  • 3 1/2 cups unbleached, all-purpose flour
  • 2 TSP baking soda
  • 1 1/2 TSP salt (I always use Kosher or sea salt)
  • 1 TSP cinnamon
  • 1 TSP nutmeg
  • 1/2 TSP cloves
  • 1/4 TSP ginger

1. Preheat the oven to 350 degrees. Wash and cut the pumpkins in half.

2. Remove the seeds with a metal spoon (Colin was not a fan of this task!). Save them for baking later!

“This feels disgusting.”

3. Lightly oil the inside of the pumpkins. Place them flesh down in a baking dish. Fill the dish with water until about 1 inch of the pumpkins are covered. Bake until done. About 40 minutes.

4. Scoop out the pumpkin flesh.

5. Puree the pumpkin in a food processor. Place puree onto a coffee filter lined (or cheesecloth lined) strainer. Allow the pumpkin puree to drip for 1-2 hours. Store puree in the refrigerator, or freeze for use later.

6. Mix the pumpkin puree, eggs, oil, water, and sugar together well.

7. Add the flour, baking soda, salt,and spices. Stir well. Pour the batter into bread pans (3/4 full) or paper lined muffin tins (3/4 full).

8. Bake bread loaves for 50 minutes (check to make sure they are done by inserting a toothpick in the center – it should come out clean). Bake muffins for 25 minutes.

9. Eat them quick! Before your kids finish them off and you don’t get any!

10. Look at your children devouring the muffins and laugh an evil villain laugh while saying to yourself, “Mua-haha! You’re eating PUMPKIN muffins that are full of Vitamin A, C, K and E, antioxidants, iron, magnesium and potassium!”

11. Ahem . . . ask them return to the table to please take care of their dishes and muffin cups, and by goly, finish their milk!

3 thoughts on “Pumpkin Bread

  1. Fantastic!! I have always wondered how to make pumpkin puree that did not come out of a can… There are not a whole lot of pumpkins around here (not a SINGLE pumpkin grew on our plants this year đŸ˜¦ So we will be hitting the farmer’s market and the side of the road stands like bandits this week!

  2. Pingback: Classic Pumpkin Painting | Mud Pies and Fireflies

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