Pumpkin Bread

Pumpkin season is here, so why not celebrate the upcoming holidays with a simple PUMPKIN bread recipe? This recipe is easy to follow and allows the option to make your own pumpkin puree, the recipe you can find on my blog.

pumpkin bread main

This pumpkin bread is a simple quick bread recipe full of pumpkin and rich with the spices of cinnamon and ground cloves.

I usually make my pumpkin recipes now with Homemade Pumpkin puree, and recommend you do, too. It makes it so that this major ingredient is fresh, and just pureed at home. Not that I have that much against canned pumpkin; the store-bought stuff is great if you are pressed on time and want to quickly and easily make a pumpkin dessert. Honestly, the taste isn’t compromised all that much–but it is cool (and maybe healthier?) to make your own pumpkin puree, which you can then use for all sorts of things including this wonderful fall Pumpkin Bread recipe.

Feel free to add different things to the finished batter of this bread before baking it: Chocolate chips, maybe some hazelnuts? Depending on your tastes. Either or both work well. Perhaps some dried fruit wouldn’t be wasted here, but I’ve never tried it.

If you decide to bake this for the holidays this year, feel free to let me know how it goes! Also be sure to check out some other great recipes on my blog.

-Michael

Pumpkin Bread recipe – – – – PRINT

pumpkin bread recipe card picture

pumpkin bread main #2

 

Pumpkin Pie From Scratch

It’s time for the holidays; and Pumpkin Pie is a perfect dessert for either Thanksgiving or Christmas.

It is also as good as any pie for any special occasion. This recipe is ‘from scratch’ because I link to one of my posts explaining how to make the pumpkin puree from scratch instead of using store-bought canned pumpkin.

pumpkin-pie-main

 

Ingredients:

14 oz of Pumpkin Puree   (See my post on how to make pumpkin puree from scratch!)

1 (14oz) can sweetened condensed milk

2 large eggs + 1 egg yolk

1 ½ teaspoons cinnamon

½ teaspoon pumpkin spice

¼ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

1 (9-inch) unbaked pie crust

 

NOTE:

If you really must, then you can use 1 can of canned, pre-made, factory-processed pumpkin.

 

DIRECTIONS:

If you want to make your own pureed pumpkin, follow my instructions here. If not, then just buy a can of pumpkin and continue:

Set oven temperature to 425 degrees.

In a small bowl whisk together the spices and salt. In a large bowl, beat together pureed pumpkin, sweetened condensed milk, and eggs. Then dump in the spices, and stir in well.

Pour mixture into an unbaked pie crust, and bake in preheated oven for about 10 minutes. Then set oven temp to 350, and bake for another 45 minutes, or until an inserted knife comes out clean.

Remove from oven, and rest for an hour or so, then place in fridge, and cool for another 6 hours until cold.

Serve with whipped cream.

pumpkin-pie-main-2

RECIPE REVIEW: Pumpkin Bread from “Once Upon a Chef”

Instead of posting one of my own recipes, I decided to review a recipe from another food blog; so this post is a Recipe Review from the food website: ‘Once Upon a Chef’, with its recipe for Pumpkin Bread.

SUMMARY:

First, I made this pumpkin bread, and it was a very good pumpkin bread. I would recommend you make it. It is a quick, easy, and pleasing recipe for fall, and if you don’t want to used the canned pumpkin, just buy a sugar pumpkin, and see my instructions on how to make pumpkin puree.

pumpkin bread main #2.jpg

METHOD:

This pumpkin bread is as quick and easy to make as cookies. It starts with the sugar and butter; then the eggs, whipping until fluffy; then the pumpkin puree, then the dry ingredients. Then you simply pop it into the oven–the only thing being that it takes approximately 65 minutes to bake at the relatively low temperature of 325 degrees, insuring a burn-free soft bread.

Also, I really like that the recipe calls to butter and flour the bread pans (and I highly recommend it, too) because it makes the bread so much easier to come out of the pan. This goes especially for cakes, as well. It makes a lot of difference.

The pumpkin bread was very soft, with a great pumpkin flavor.

CHANGES:

The only thing I did differently was to reduce the amount of sugar (something I do with all my desserts, now). In my experience, even if you reduce the sugar by a third, you may never notice a difference at all. And, it is automatically much healthier for all that.

I used homemade pumpkin puree instead of canned pumpkin. Homemade pumpkin puree is good if you want it fresh and healthy, and canned pumpkin is good if you like saving yourself time in the kitchen.


 

So, overall,it was an awesome recipe, and I recommend it to anyone who likes baking and making seasonal treats; and anyone who is looking for a great pumpkin bread recipe, most of all.

Thanks for stopping by, and be sure to check out this Pumpkin Bread Recipe from Once Upon a Chef!

 

 

Homemade Pumpkin Puree

If you don’t want to use the store-bought canned pumpkin, then homemade pumpkin puree is the way to go. The only ingredient you’ll need: 1 sugar pumpkin, which equals approximately one 15 oz can of pumpkin puree.

The Sugar Pumpkin:

1-sugar-pumpkin

INGREDIENT:

1 sugar pumpkin

 

DIRECTIONS:

Preheat oven to 375 degrees. Cut off the stem, then cut the pumpkin in half, and scrape out all the seeds and strings, reserving them if you plan on roasting the seeds. Cut the halves again into half, so that you have four pieces of pumpkin.

Place all the quarters of the pumpkin face down on a baking sheet, cover with foil, and bake in preheated oven for about an hour and a half, until tender.

Scrape the tender meat off the rind, and place in a high speed blender, or food processor. I used a Vitamix, which works really well. Puree until completely smooth, and no chunks are found.

Now you’re ready to use this your next fall recipe! Pumpkin pie, pumpkin bread, pumpkin roll, pumpkin soup, etc….

Use 1 sugar pumpkin worth of puree PER 15oz can of pumpkin.

 

Quartered and scraped pumpkin

pumpkin quartered.jpg