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.
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.
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!”