Pumpkin Bread 2017

by Joanne on November 12, 2017

This year we roasted our own pumpkin for the freshest pumpkin puree and seeds possible. Ted sliced 4 pumpkins and I roasted the seeds and the flesh. Once cooked, the flesh was pureed in the food processor and used in pumpkin pies, pumpkin bread, vegetarian pasta sauce, and more. Plus, there is still more puree in the freezer to make more savory and sweet goodies! This is certainly the way to put those Halloween pumpkins to good use. As for the seeds, I separated those from the stringy flesh, rinsed and dabbed dry with clean paper towel then roasted on parchment lined pans after seasoning with salt and pumpkin pie spice. Delicious for snacking AND nutritious!

The following recipe is for the pumpkin breads made using 4 cups (double the recipe) of pumpkin puree. I doubled the recipe below and got 2 large loaves, 1 medium loaf, 1 small loaf, plus a 9” round cake pan loaf. The 9” round was finished by slicing in half through the middle filling and frosting with cream cheese maple icing and topped with pecans. That one is in the freezer waiting for Thanksgiving. Since I had some frosting remaining, I sliced the medium sized loaf in half and filled it and frosted the same as the round cake. Ted will delve into this rectangular “sample” just to let me know if it is in fact worthy of a Thanksgiving dessert option.

Finally, the recipe. I recommend making your own pumpkin puree because it’s really easy and doesn’t get any fresher. I might add that I’m in transition to a stricter WFPB way of eating. I’m working Ted into this as well although he insists he won’t give up the things he loves which unfortunately include meat, dairy, eggs, and sugar. Oh well, a little at a time….and please note, this recipe does not follow the WFPB diet in any way. It’s just good old fashioned cheating.


Pumpkin Bread
Prepare 2 large loaf pans with parchment lined bottoms and preheat the oven to 350 F.
Ingredients
2 ½ cups sugar
½ cup brown sugar
1 cup canola oil
2 tsp apple cider vinegar
4 eggs, beaten
16 oz pumpkin puree *If you use store bought canned instead of roasting your own, you may want to add about ½ cup water to the batter at the end.
3 ½ cups flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
3 tsp pumpkin pie spice

Blend the sugars with the oil and the vinegar until creamy.
Blend the eggs with the pumpkin then stir into the sugar mixture.
In a separate bowl, mix the flour, salt, baking soda and powder and spice. Gradually add this, 1 cup at a time to the wet mixture.
Pour into the prepared pans. Bake for 50 minutes to 1 hour or until a knife comes out clean when inserted in the center.
*If you over cook any bread or cake, you can make a sugar wash to add moisture by using ½ cup sugar and boiling it for 3 minutes with 1 cup of water. Add a TBS of vanilla extract then brush over your bread or cake.

What are your plans for Thanksgiving this year?

 

Pumpkin Bread 2017
 
Cook time
Total time
 
Best prepared with your own fresh, roasted pumpkin puree!
Author:
Recipe type: Dessert or Snack
Serves: 2 large loaves
Ingredients
  • 2 ½ cups sugar
  • ½ cup brown sugar
  • 1 cup canola oil
  • 2 tsp apple cider vinegar
  • 4 eggs, beaten
  • 16 oz pumpkin puree *If you use store bought canned instead of roasting your own, you may want to add about ½ cup water to the batter at the end.
  • 3 ½ cups flour
  • 2 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3 tsp pumpkin pie spice
Instructions
  1. Blend the sugars with the oil and the vinegar until creamy.
  2. Blend the eggs with the pumpkin then stir into the sugar mixture.
  3. In a separate bowl, mix the flour, salt, baking soda and powder and spice. Gradually add this, 1 cup at a time to the wet mixture.
  4. Pour into the prepared pans. Bake for 50 minutes to 1 hour or until a knife comes out clean when inserted in the center.
  5. *If you over cook any bread or cake, you can make a sugar wash to add moisture by using ½ cup sugar and boiling it for 3 minutes with 1 cup of water. Add a TBS of vanilla extract then brush over your bread or cake.

Joanne

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