Pumpkin Bread
Photo: Rexipe Rexipe, CC BY 2.0
This pumpkin bread makes two full loaves from a single bowl of batter, so it suits a house full of people or a freezer to stock. Cinnamon, nutmeg and a small pinch of cloves carry the pumpkin, and canned purée keeps the work light. The quickbread tradition grows from a long North American history of cooking pumpkin, which Native peoples dried and ground into meal long before settlers arrived. Fresh roasted pumpkin gives a more airy crumb.
Instructions
Heat the oven to 180°C (350°F) and grease two 9x5x3-inch loaf pans.
Sift the flour, baking soda, salt, cinnamon, nutmeg, cloves and sugar into a large bowl so the spices are evenly spread through the flour.
In a second bowl, mix the pumpkin purée, water, oil and eggs until combined.
Pour the wet mixture into the dry ingredients and stir until well mixed, with no pockets of flour left.
Divide the batter between the two pans. Bake for 1 hour 15 minutes, until a toothpick pushed into the middle of a loaf comes out clean.
Let the loaves cool in their pans before turning them out, which helps them hold their shape.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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