I had made
pumpkin flan and still had ¾ cup of canned pumpkin left which is why I tried this
pumpkin bread recipe. I always use this pumpkin
bread recipe, but I would definitely use this recipe again next time I have
some leftover canned pumpkin.
Pumpkin Bread (~from dessertfortwo)
Ingredients
·
1 cup granulated sugar
·
½ cup light brown sugar
·
1 ¾ cup all-purpose flour
·
1 teaspoon baking soda
·
¾ teaspoon salt
·
2 teaspoons pumpkin pie spice
·
¾ cup canned pumpkin puree*
·
2 large eggs, beaten
·
½ cup flavorless oil
·
⅓ cup water
·
1 teaspoon vanilla
Instructions
1.
Preheat the oven to 350, and spray a 9x5"
bread loaf pan with cooking spray. Ensure a rack is in the center position of
the oven.
2.
In a large bowl, whisk together the sugars,
flour, baking soda, salt, and pumpkin pie spice.
3.
Make a hole in the center of the mixture, and
add all remaining ingredients: pumpkin, eggs, oil, water and vanilla.
4.
Stir everything together very well, but try
not to over-mix.
5.
Scrape the batter into the pan, and place in
the oven. Bake for 60 minutes, and then test the center of the bread for
wetness with a long toothpick. If the toothpick comes out clean, the bread is
done. If not, add another 5 minutes of baking time and test again. Ensure the
bread is fully done before you remove it from the oven or it will sink as it
cools!
Notes
Pumpkin:
Be sure to buy canned pumpkin puree, not pumpkin pie filling.
·
Oil: Flavorless oils are: vegetable oil,
canola oil, grapeseed oil or avocado oil. Anhything that won't impart flavor to
the bread.
·
Storage: Let it cool completely and then slice
it into thick slices. Place the slices flat in an air-tight bag. The slices
will keep on the counter at room temperature for up to 2 days. Beyond that,
store in the fridge for up to 5 days. You can freeze the slices for up to 3
months, and defrost in the microwave as needed to serve.
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