I was so excited at the store the other day when I saw, for the first time in months… Pumpkin Puree’!!! I love making and eating pumpkin bread so much, I think it’s my favorite thing about Fall. Plus, Garrett loves it and it’s a hit with my friends. (I’m insecure, so if I do ANYTHING my friends like, it makes me feel good about myself. For a minute. No longer.) Anyhoo, I’ve been using the same recipe for a couple of years (printed out on a piece of paper), and I really wanted to post it here but I can’t find it online again! So I’m going to type it up for you here, with my additions. Let me know how it works out!!
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1 cup sugar
1 cup pumpkin puree’ (Remember to use puree’, NOT pumpkin pie filling!!)
1/2 cup canola oil
2 eggs, beaten (or 1/3 cup liquid egg whites)
1/4 cup water (This ingredient is SO important)
1 tsp vanilla
1/2 tsp pumpkin pie spice
1 mashed banana
1 tbsp flax meal
Preheat oven to 350.
Sift together flour, salt, and baking soda, and spices.
In a separate bowl, combine oil and sugar. Add water, eggs, vanilla, flax meal and stir.
Slowly add dry ingredients and mix until combined well. I use a beater on medium. You don’t want to over-mix.
Pour into well-greased 9x5x3 inch loaf pan. Bake 50-60 minutes until toothpick comes out clean. Let cool on rack before taking out of pan.
Always double the recipe and make two breads! One goes so quickly, and this bread freezes well!
Yesterday I had my biggest bread success. My oven runs a tad hot, so the outside of the bread often gets well done and the inside is a little undercooked. SO, I baked at 350 for 46 minutes, then lightly covered with foil and baked four more minutes. Then I turned the oven off and left it four more minutes. I don’t know why… But it worked great!
The above picture is NOT the bread I baked, but it’s a reasonable likeness. I forgot to snap a photo before I cut it up. I suck.