Today’s recipe; Pumpkin bread

Side view of finished loaf

Side view of finished loaf

Pumpkin bread is a moist, dense and subtly sweet cake that is baked in a loaf pan. This type of cake is known as a “quick bread”, which means that everything is mixed in one bowl and unlike a traditional cake, there is no creaming of butter and sugar.

Pumpkins are rich in dietary fibre, anti-oxidants, minerals and vitamins so it is a great addition to your diet. While you can find canned purée, I prefer to make my own as I have access to pumpkins almost year round.

Wash the pumpkin, cut into half or quarters, and roast it in the oven until the flesh is soft. You could also steam the pumpkin. Peeling off the skin is so much easier after roasting/steaming! After that I simply put the peeled pieces in the blender and purée them. The purée can be frozen and thawed out for your use with ease.

 

Ingredients:

Ingredients

Ingredients

3 ½ Cups All Purpose Flour

1 Tsp. Salt

2 Tsp. Baking Soda

1 Tsp. Ginger, ground

1 Tsp. Cardamom, ground

2 Tsp. Cinnamon, ground

1 ​T​sp. Nutmeg,ground

½ Tsp. Cloves, ground

¼ Tsp. All Spice, ground

1¾ Cups Pumpkin purée

1½ Cups Sugar (half white/half dark brown)

3 Large Eggs

½ Cup Veg Oil

¼ Cup Butter, Melted

2/3 Cup Water

 

​Optional additions: shredded coconut, chocolate chips/chunks & pistachios (I added 1/2 cup of each)​

 

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Prepare (2) two 9 x 4 ” loaf pans , using butter or baking spray.

  1. In a large bowl, whisk together flour,salt,baking soda and all the ground spices and set aside. In another bowl, mix the pumpkin purée,sugar,eggs, oil,butter and water until well blended.
  2. Using a spatula, fold in the dry ingredients into the pumpkin mixture until just blended. Do not over-mix! Pour into the prepared pans and bake for about 65 minutes. You can start checking them at 55 minutes depending on your oven but make sure that a toothpick inserted in the center comes out clean!
  3. Cool on wire rack for 20 minutes then remove from pans. ​Cool completely and then wrap in plastic/Saran wrap and try to wait until the next day to eat. The flavours are definitely better the day after!​

Note​ (optional)​: If you would like to add a glaze to your pumpkin bread you can mix 2 Tbsp Melted Butter, 4 Tbsp Milk, 1/2 Tsp Cardamom, 1 Tsp Almond/Vanilla extract and 1 cup of powdered sugar. When your bread comes out of the oven, poke some holes all over the top and spoon/drizzle your glaze over the top.