This Pumpkin Bread Recipe is the answer you were looking for when you were wondering what to do with all the pumpkin flesh after carving all those jack-o-lanterns.
It’s so simple and so delicious you’ll feel like carving more pumpkins just so you can make more of these loaves.
If you’re using fresh pumpkin, just microwave until it’s soft enough to mash.
If you make extra loaves, they freeze very well. I usually freeze them in slices. This way I can get just the right amount I’m going to use. Pop them still frozen into the microwave for 50 seconds. Absolutely wonderful!
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 4 eggs
- 1 cup sugar
- ¼ cup dark brown sugar
- 1 cup cooked pumpkin puree or canned pumpkin
- ¾ cup vegetable oil
- 1 Tbsp dark corn syrup (optional)
- Preheat the oven to 350 degrees F;
- In an electric mixer bowl, combine the eggs, sugar and brown sugar and beat until you get a light cream;
- Fold in the oil and the pumpkin (and the corn syrup if using) until everything is well blended;
- In a separate bowl, sift together the flour with the baking soda, baking powder, cinnamon, ginger, cloves, and salt;
- Add the dry ingredients to the wet ingredients and mix well;
- Pour the batter into a greased loaf pan and bake for 60 minutes or until a toothpick comes out clean when inserted in the bread.
- Cool a bit before slicing.
- You may use chopped nuts (walnuts, pecans, brazil nuts, etc.), chopped sunflower seeds or peeled and chopped pumpkin seeds and sprinkle them (about 1/3 cup) over the batter after you put it in the loaf pan, right before you put it in the oven. This will make a nice crunchy healthy crust. Full of fiber and helps boost your good cholesterol. Rolled oats also work well.
- Sometimes I add raisins or dried cranberries to the batter just to give it an edge.
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