THE BEST PUMPKIN BREAD. I'M NOT KIDDING

BAKING

Pumpkin Bread

So I have been trying a ton of different pumpkin bread recipes over the past year to find the PERFECT LOAF! I am very picky when it comes to pumpkin bread. I've been trying to avoid the 'pumpkin spice' flavor or pumpkin and cream cheese flavor that so many recipes have. My search finally came to a close when I discovered the recipe through the Smitten Kitchen. This foodie blog is majorly epic and I have a feeling I'll be using a lot of their recipes in future. I have slightly altered the recipe with raisins and pecans to fit my taste (and Adam's)! Add in whatever bits and bobs you want to the basic loaf base. 

INGREDIENTS: 

  • 1 15-ounce can pumpkin puree
  • 120 ml vegetable or another neutral cooking oil or melted butter (115 grams)
  • 3 large eggs
  • 330 grams cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea or table salt
  • 3/4 teaspoon ground cinnamon
  • Heaped 1/4 teaspoon fresh grated nutmeg
  • Heaped 1/4 teaspoon ground ginger
  • Two pinches of ground cloves
  • 295 grams all-purpose flour
  • About a cup of raisins/currents 
  • About a cup of pecans/nuts 

DIRECTIONS: 

Heat the oven to 180 C. This recipe is for a medium/large loaf pan. Butter the inside of the pan so the bread does not stick to the edges. I always use soft butter and some paper towel to spread it around.  

In a mixing bowl stir together the pumpkin, sugar, oil and eggs. Once mixed add in the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves and stir together (I promise it won't taste like pumpkin spice but it gives the pumpkin a good kick). Lastly, add in the flour and mix the contents until smooth. You can now add in whatever you want. I love to add pecans to a lot of my bread for a good crunch! 

Once your batter is done you can pour it all into your pre-buttered loaf pan. Bake in the oven for about 60-70 minutes. I check my loaf at about 60 min and pierce through the crust with a tester to see if it comes out smooth. If not throw it back in for another 5-10 minutes until the tester comes back with no sticky batter. 

Once cooked, remove from pan and allow the loaf to totally cool before storing. I wrap mine in tin foil or you can store in a container as well. NOM NOM Enjoy! 

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