Pumpkin Bread
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- Category: Bread, Side Dish
- Tags: Winter; Fall; Autumn
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Ingredients:
Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods - 1 3lb pie pumpkin, or 2 cups pumpkin puree
- ½ cup evaporated cane sugar
- ½ cup brown sugar
- 2 eggs, beaten
- ½ cup butter, melted and cooled slightly
- 1 ½ cup unbleached white flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- 2 Tbsp Turbinado sugar
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone mat.
- Cut the pumpkin in half lengthwise and scoop out the seeds. Place cut side down on the prepared baking sheet. Bake until it can easily be pierced with a fork, about 40 minutes.
- Allow to cool slightly, and scoop out the flesh into a blender or food processor. Blend until smooth.
- Reduce heat to 350°F. Grease an 8-inch by 4-inch loaf pan with butter or cooking spray.
- In a large bowl, mix together pumpkin, cane sugar, brown sugar, eggs, and butter until blended.
- In a small bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Slowly stir dry ingredients into wet ingredients until just combined.
- Scrape into the prepared loaf pan, and sprinkle with turbinado sugar.
- Bake pumpkin bread for 55-65 minutes, or until a wooden pick inserted into the center comes out clean. Allow to cool slightly before removing from the pan.
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