pumpkin

pumpkin bread it one of my favorite things to bake during fall and winter. i have tried several recipes before, some too rich, dry, or too many spices. this weekend i used this recipe which is my new favorite. for the pumpkin purée that is called for in the recipe i recommend using pumpkin pieces and boiling them, its less time consuming and less of a mess. 


ingredients:

• 1 1/2 cups (210g) flour (sub whole wheat flour if desired)
• 1/2 teaspoon of salt
• 1 cup (200 g) sugar
• 1 teaspoon baking soda
• 1 cup (240 ml) pumpkin purée*
• 1/2 cup (120 ml) olive oil
• 2 eggs, beaten
• 1/4 cup water
• 1/2 teaspoon cinnamon

* to make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil lined baking sheet. bake at 350°F until soft, about 45 min to an hour. let cool and freeze whatever you don't use for future use. or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

1 preheat oven to 350°F (180°C). stir together the flour, salt, sugar, and baking soda.

2 mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients. 

3 pour into a lightly buttered/oiled loaf pan. bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. remove from oven and let cool on a rack. 


*makes one loaf