So I had some leftover pumpkin puree (on the right) after making that pumpkin pie from scratch for Thanksgiving. I looked for a recipe for pumpkin bread and made this one because it got good reviews and it looked very easy (I have no time).
But I altered the recipe a bit because I didn't want to make so much and I only had about 2/3 cup of pumpkin puree left. I halved the recipe so that it would be for a cup of pumpkin puree (even though it says here to use one 15 oz can of pumpkin...) and topped off the pumpkin with some apple sauce. By the time I got to the spices I'd forgotten that I'd halved the recipe so I put in the full spices.
So here's what I made
2/3 cup of pumpkin puree
1/3 cup of unsweetened organic applesauce
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 1/2 cups white sugar
2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon of salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees. Grease and flour a loaf pan
Mix pumpkin puree, eggs, oil, water and sugar
until well blended.
In a separate bowl, whisk together the flour,
baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry
ingredients into the pumpkin mixture until just blended. Pour into the loaf pan
Mine took about an hour, but check it at 50 minutes.
This was awesome. It barely lasted 24 hours in this house, and there aren't that many of us here to eat such things. Really, I am going to gut the last remaining pumpkin we have to make some more of these because they make me feel like I actually have a practical skill. I can bake! I will take them to our neighbors and they will be impressed. It will be very Martha-like, in keeping with my 2007 Martha Stewart goal.
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