Sunday, October 31, 2010

Pumpkin Bread - smells so good!

I confess - I actually baked the whole pumpkin and then pureed it. I seriously doubt I will do this again - it's a huge pain, makes a gigantic mess and you can get an organic can of pureed pumpkin at the store for a couple bucks. That being said - this pumpkin bread is fucking amazing. I'm sure the fresh pumpkin has something to do with that, but more likely the lovely spices make the difference and really this is such an easy recipe why complicate matters? I fully endorse using the canned stuff. Also, it made so much puree (huge pumpkin to boot) so I quadrupled the recipe and then realized I was about a quarter cup short of pumpkin. Industrious girl that I am, I had a little container of apple sauce in the fridge...

Pumpkin Bread makes 2 loaves

1 cup sugar

1 and 1/3 cups all-purpose flour

1/3 cup whole wheat flour (Eatwell Farms is the best - freshly ground)

1/4 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon each of ground cinnamon, cloves and nutmeg

2 eggs

1/2 cup vegetable oil

1/2 cup water

1 cup pumpkin puree

1/2 cup chopped walnuts

Mix all the dry ingredients in a large bowl. In another bowl mix eggs, oil, water and pumpkin. Mix into the dry ingredients then fold in the walnuts. Bake in butter and floured (I use the spray) loaf pans. If using regular it will make 2, but if using little ones it should make 4-5 - enough to give some to your neighbors!

Post Note: I love how the little bit of whole wheat gives it a nutty texture.

POST Post Note: I just looked up this recipe and realized I forgot to mention how long to cook it and at what temp! Anyway - 325 degrees about 50 min in the large pans and 25-30 in small loaves. Guess with all that pumpkin mashing and pureeing I got a little overwhelmed!

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