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Monday, November 5, 2012

Pumpkin Bread

I've tried many different very successful pumpkin breads, but this one I tried recently from Baked Bree is one of my favorites. She also has an amazing pumpkin butter recipe that I tried out in America, but I've not yet figured out a way to make any of those fruit butters without using up large amounts of cooking gas. There were a few adaptations to make up for a lack of ready made ingredients and high sugar content, but it's still very simple.



Pumpkin Bread
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground or freshly grated ginger
1/2 tsp salt
1 cup sugar
1/2 cup oil
2 eggs
Scant 1 cup pumpkin puree
1/4 cup water
1/4 cup shelled pumpkin seeds (optional)

Preheat the oven to 170 C. Combine all the dry ingredients except the sugar (considered a "wet" ingredient) and pumpkin seeds in a bowl. In a separate bowl, combine all the wet ingredients, including the sugar. Make sure the contents of each bowl is thoroughly mixed. Add the wet mixture to the dry bowl. Stir just to bring it all together. If the mixture looks a little drier than a regular quick bread, you can add a splash of yogurt or sour milk just to moisten it. Pour into a greased 11x7 baking dish, loaf pans, muffin tins, or whatever you have. If desired, sprinkle the top with pumpkin seeds. I'm too lazy to de-shell the seeds so I just leave them out. Baking times will vary according to the size of the baking dish and your oven's temp. For muffins, check after 20 minutes. For anything in larger pan sizes, 40-50 minutes should be sufficient to bake but not dry out the bread. When done, a toothpick inserted into the center will come out clean.

In my opinion, a bread like this just says "autumn" and is a perfect accompaniment to a hot cup of tea or coffee. If you're really adventurous, some kind of caramel frosting or glaze would probably also be delicious on top, but the bread is flavorful enough to stand on its own.

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