Pumpkin Bread

What do you do when you have leftover pumpkin sitting in the fridge? You make some bread. It's been almost three years since I've made some pumpkin bread, and last time I used a recipe from Bread & Honey: A Food Blog, but this time I wanted to try something different, preferably one for just a single loaf of bread.


The recipe I used is from Simply Recipes, and it is AMAZEBALLS I tell you. The pumpkin keeps the bread nice and moist, and the trio of cinnamon, clove & nutmeg gives this amazing depth in the flavor department. A quick note on this recipe; it calls for allspice but I had none on hand which is why I used nutmeg instead. Also, whether you are making pumpkin bread, muffins or cookies, when you use strong spices like cinnamon, nutmeg, clove, allspice, etc. simply add pumpkin pie spice into the recipe. It helps to keep the pumpkin flavor from getting lost.


Alright, that's it from me today folks. Time to go watch some college football! (GO SUNDEVILS!)

INGREDIENTS:

recipe taken from Simply Recipes

• 1 1/2 cups (210g) flour
• 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 nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 cup (120 ml) chopped walnuts

1 Preheat oven to 350°F (180°C). Sift 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, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.