Pumpkin Bread

pumpkin-13We had been getting a lot of different winter squash and pumpkins from our CSA recently.

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I decided to use the red Kuri to make this pumpkin bread from simplyrecipes.com. I added a bit more spice to it, and that was good – I feel I could have added even more, maybe doubling the amount of cinnamon would be good. I also used brown sugar, to give a richer taste.

As most loafs, this is simple to make, but if you do use fresh pumpkin it does take a while and add some work with cutting out the flesh and pureeing. You can easily use canned pumpkin puree if you don’t have a fresh. Start at step 6 if you have puree already.

Ingredients (original recipe on simplyrecipes.com):

  • 1 1/2 cups all purpose flour (200 g)
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1 tsp cinnamon
  • 1/2 tsp ginger (dried)
  • 1/4 tsp cloves
  • 1/4 tsp cardamom
  • 1 cup brown sugar (200 g)
  • 1 tsp baking soda
  • 1 cup pumpkin puree (240 ml) or one pumpkin
  • 1/2 cup olive oil (120 ml)
  • 2 eggs
  • 1/2 cup chopped pecans (120 ml)

Method:

1. Prick pumpkin through the skin all over and place in a baking dish

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2. Bake for 1-2 hours at 375 F, until very soft

3. Cut open and scrape out the seeds.

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4. Take out the flesh with a spoon, or cut off the skin. I found the latter easiest. Puree the flesh.

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5. Reserve 1 cup of puree for the cake and freeze the rest, or use soon for something else. I got several cups from 1 medium sized squash.

6. Preheat oven to 350 F / 180 C and grease a loaf pan.

7. Mix together the flour, salt, baking soda, spices and sugar.

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8. Mix together the pumpkin puree, oil and eggs.

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9. Add the wet ingredients to the dry, but do not over mix.

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10. Mix the nuts into the batter.

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11. Pour into the prepared tin, and bake for 50-65 minutes.

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12. Take out and cool on a rack, removing from tin after 5 minutes to cool completely.

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So very yummy! I usually don’t like cakes using oil as much as ones with butter, I think they sometimes feels a little more greasy, but this worked. It was a moist and delicious loaf. I think I will add more cinnamon next time, though.

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One thought on “Pumpkin Bread

  1. Pingback: Weekly Baking | more than dough

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