We make pumpkin bread every year, using a recipe we Frankensteined from several online sources. The loaves are deliciously moist, dense, and have a great flavor of fall spice.
Of course, the bread is best when made with fresh (pie) pumpkin. However, it can also be quite successfully made with canned pumpkin. If you want to make it with fresh pumpkin, start with one large pie pumpkin. Cut it in half, remove the seeds, and then cut the rest into large chunks. Put in a pot, cover with water, and boil for about 10-12 min. Then peel off the skin and puree the meat in a blender.
So here’s our “top-secret” recipe! We usually make it without nuts or chocolate so we can have it for breakfast with coffee. It’s killer. Enjoy!
•3 1/2 cups all-purpose unbleached flour
•2 tsp. baking soda
•1 1/2 tsp. salt
•2 1/2 tsp. cinnamon
•2 1/2 tsp. nutmeg
•3 cups brown sugar
•4 eggs, beaten
•2 cups of fresh pumpkin –> 16 ounces if using canned pumpkin
•2/3 cup water –> if pumpkin is canned
•1/2 cup water –> if pumpkin is fresh or frozen
•1 cup olive oil
•(OPTIONAL additions: 1 cup chopped pecans or 1 cup dark chocolate chips)
Preheat oven to 350 F. Combine flour, soda, salt, cinnamon, nutmeg, and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. (Add nuts or chocolate, if desired, now.) Mix well. Pour into two 9×5″ loaf pans. Bake 1 hour to 70 min. Cool. The bread tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.