Nothing quite compares to the flavor of freshly baked bread. The smell is inviting especially the very first thing in the morning. One of the variations to standard bread is Pumpkin Bread. A good pumpkin bread recipe is easy to find but fresh pumpkins would possibly not be depending on a number of variable as well as on the time of the season.
An alternative is canned pumpkin. Some people will refuse to even consider a pumpkin bread recipe with canned pumpkin but the overall process and ingredients in this recipe guarantees that the difference in taste is unimportant.
Also, using canned pumpkins actually reduces dramatically the complete time it uses to prepare the bread. The overall process of pealing, chopping and cooking the pumpkin is one part that can easily be bypassed. Then the there's the added time that's required to then allow the pumpkin to cool down and then finally the entire process of then creating the pumpkin puree.
Everyone knows that time preserved in the preparation of a meal is time used more sensibly enjoying the process or the company of your folks or guests.
This recipe makes one massive baking pan's worth. You can cook it in 2 smaller pans if you really wish. The ingredients below makes approx. two (2) regular sized loaves.
Ingredients:
10 oz. Pumpkin puree (canned)
2 eggs (medium)
2/3 cup veg oil
1 cup water
2 cups sugar
2 1/2 cup flour
1 1/2 little spoons cooking soda
1 little spoon salt
1/2 tea spoon ground cinnamon
1/2 tea spoon ground nutmeg
1/4 teaspoon ground cloves
1/4 tea spoon ground ginger
Preparation Instructions:
1. Preheat your oven to 350oF (That's 180oC).
2. Very gently grease your baking pan (s), and speckle a light coat of flour on top.
3. Combine eggs, plant oil, sugar and pumpkin puree in a bowl and mix till they're completely blended together.
4. In a separate bowl, mix together the flour, sodium bicarbonate, salt and the spices.
5. Mix all the ingredients together into one bigger bowl employing a whisk.
6. Pour your batter into your greased and floured baking pan.
7. Cook for 45 minutes at 350oF. Check it after around 35 minutes. Once you can poke it with a toothpick without anything sticking to the toothpick, your bread is finished.
Half the battle in the kitchen will be to resist the desire to snag a small slice with a swipe of butter as quickly as it's baked. All that is now left to do is enjoy this delicious pumpkin bread recipe with canned pumpkins. Will your family notice it is not fresh pumpkin? I won't be tempted to tell if you don't.
An alternative is canned pumpkin. Some people will refuse to even consider a pumpkin bread recipe with canned pumpkin but the overall process and ingredients in this recipe guarantees that the difference in taste is unimportant.
Also, using canned pumpkins actually reduces dramatically the complete time it uses to prepare the bread. The overall process of pealing, chopping and cooking the pumpkin is one part that can easily be bypassed. Then the there's the added time that's required to then allow the pumpkin to cool down and then finally the entire process of then creating the pumpkin puree.
Everyone knows that time preserved in the preparation of a meal is time used more sensibly enjoying the process or the company of your folks or guests.
This recipe makes one massive baking pan's worth. You can cook it in 2 smaller pans if you really wish. The ingredients below makes approx. two (2) regular sized loaves.
Ingredients:
10 oz. Pumpkin puree (canned)
2 eggs (medium)
2/3 cup veg oil
1 cup water
2 cups sugar
2 1/2 cup flour
1 1/2 little spoons cooking soda
1 little spoon salt
1/2 tea spoon ground cinnamon
1/2 tea spoon ground nutmeg
1/4 teaspoon ground cloves
1/4 tea spoon ground ginger
Preparation Instructions:
1. Preheat your oven to 350oF (That's 180oC).
2. Very gently grease your baking pan (s), and speckle a light coat of flour on top.
3. Combine eggs, plant oil, sugar and pumpkin puree in a bowl and mix till they're completely blended together.
4. In a separate bowl, mix together the flour, sodium bicarbonate, salt and the spices.
5. Mix all the ingredients together into one bigger bowl employing a whisk.
6. Pour your batter into your greased and floured baking pan.
7. Cook for 45 minutes at 350oF. Check it after around 35 minutes. Once you can poke it with a toothpick without anything sticking to the toothpick, your bread is finished.
Half the battle in the kitchen will be to resist the desire to snag a small slice with a swipe of butter as quickly as it's baked. All that is now left to do is enjoy this delicious pumpkin bread recipe with canned pumpkins. Will your family notice it is not fresh pumpkin? I won't be tempted to tell if you don't.
About the Author:
About the Author: Sebastian Manning is a "barking-mad baker". Sebastian has been using his family diaries to bake fresh, healthy bread recipe's for almost all of his adult life. For more tasty bread recipe's visit Sebastians bread recipe Blog where you'll find his Pumpkin bread recipe with canned pumpkin.
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