Pumpkin bread is a terrific dish to serve on slightly chilly autumn evenings when all you want to do is sit in front of the fire and spend time with your friends and family. This delicious pumpkin bread recipe with canned pumpkin is easy to prepare and can be baked in advance and stored. The spices added to this bread can help to keep you warm from the inside-out and the pumpkin is full of anti-oxidants (half a cup of canned pumpkin = 3.5 grams of fiber).
Items that you will need for the pumpkin bread recipe:
- Third of a cup of vegetable oil
- Quarter of a cup of water
- One and a quarter cups of all-purpose flour
- One (1) cup of sugar
- 3/4 teaspoon of sodium bicarbonate
- Quarter of a teaspoon of grated cinnamon
- Quarter (1/4) of a teaspoon of grated nutmeg
- Eighth of a teaspoon of grated ginger
- Eighth of a teaspoon of grated cloves
- 1/2 teaspoon of salt (a pinch)
- One egg
- 500 grams of canned pumpkin
Method for the puree:
- Take the canned pumpkin and boil it in water for a few minutes till it is tender.
- Remove the pumpkin pieces from the water and put them in a blender.
- Blend on medium to highest (maximum) speed to make the puree.
- Pass the puree through a sieve to remove any lumps. You will finish up with a smooth puree.
To prepare the cake batter:
- Whisk the egg, vegetable oil and water using a food processor or blender. It isn't going to mix properly, but you'll get an emulsion.
- Add the sugar and mix well 'til the sugar dissolves and you get a fluffy, gooey sort of texture.
- Add the prepared pumpkin puree and blend well to create a batter that's smooth and slightly orange in color. Ensure that there aren't any lumps and the sugar is totally dissolved . You can also leave it aside for a couple of minutes.
- In the meantime, in a fresh bowl, mix the flour, grated nutmeg, cinnamon, ginger, cloves, baking soda and salt.
- Add this mix to the prepared mix, one tablespoon at a time, and blend well at medium speed. This will incorporate some air in the bread and also mix the spices well.
- Grease one bread loaf pan with some butter and lightly dust flour over it. This will prevent the bread from sticking to the sides of the pan when cooking.
- Pour the prepared batter in the greased pan and bake in a pre-heated oven at 180C for forty-five (45) to fifty (50) minutes.
- When the top is firm and springy, the bread is done.
- Cool on a wire rack before cutting in slices to serve.
Items that you will need for the pumpkin bread recipe:
- Third of a cup of vegetable oil
- Quarter of a cup of water
- One and a quarter cups of all-purpose flour
- One (1) cup of sugar
- 3/4 teaspoon of sodium bicarbonate
- Quarter of a teaspoon of grated cinnamon
- Quarter (1/4) of a teaspoon of grated nutmeg
- Eighth of a teaspoon of grated ginger
- Eighth of a teaspoon of grated cloves
- 1/2 teaspoon of salt (a pinch)
- One egg
- 500 grams of canned pumpkin
Method for the puree:
- Take the canned pumpkin and boil it in water for a few minutes till it is tender.
- Remove the pumpkin pieces from the water and put them in a blender.
- Blend on medium to highest (maximum) speed to make the puree.
- Pass the puree through a sieve to remove any lumps. You will finish up with a smooth puree.
To prepare the cake batter:
- Whisk the egg, vegetable oil and water using a food processor or blender. It isn't going to mix properly, but you'll get an emulsion.
- Add the sugar and mix well 'til the sugar dissolves and you get a fluffy, gooey sort of texture.
- Add the prepared pumpkin puree and blend well to create a batter that's smooth and slightly orange in color. Ensure that there aren't any lumps and the sugar is totally dissolved . You can also leave it aside for a couple of minutes.
- In the meantime, in a fresh bowl, mix the flour, grated nutmeg, cinnamon, ginger, cloves, baking soda and salt.
- Add this mix to the prepared mix, one tablespoon at a time, and blend well at medium speed. This will incorporate some air in the bread and also mix the spices well.
- Grease one bread loaf pan with some butter and lightly dust flour over it. This will prevent the bread from sticking to the sides of the pan when cooking.
- Pour the prepared batter in the greased pan and bake in a pre-heated oven at 180C for forty-five (45) to fifty (50) minutes.
- When the top is firm and springy, the bread is done.
- Cool on a wire rack before cutting in slices to serve.
About the Author:
About the author: Anukriti has a unique perspective on bread and bread recipes. Anukriti's keen eye for 'cause and effect' allows her to substitute local ingredients and techniques in traditional bread recipes.Her Pumpkin Bread Recipe with canned pumpkin is one of Anukriti's latest superb offerings.More of Anukriti's unique recipes can be found on Bread Recipe Secrets.
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