Looks yummy, doesn’t it?
I made pumpkin bread the other day in order to make pumpkin bread pudding. It’s always a challenge to get to the pudding part because both kids love the pumpkin bread so much! This was made with pumpkins I grew in the garden.
4 tablespoons unsalted butter, room temperature
1 3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
1 cup cooked pumpkin (or use 1 cup canned pumpkin puree)
2 large eggs
2/3 cup water
If you are using a pie pumpkin, you’ll need to split it in half, scoop the seeds/stringy stuff out and cook it. Either steam it in a colander placed over a pot of boiling water for 25 minutes, or look up instructions on how long to bake or microwave it. I steam mine. Here is the pumpkin from my garden I harvested November 24th. Yes, they will keep that long!
That’s a saucer it’s sitting on, to give you an idea of the size. One of these will yield a cup of pumpkin. I cooked two of them up since I was going to do pumpkin bread pudding.
After steaming for 25 minutes, I let the pumpkin cool and then stripped off the outer skin. You can either peel it or just scoop the cooked pumpkin out. Mash it and measure out one cup.
Preheat the oven to 350 degrees, and spray a 9-inch loaf pan with nonstick cooking spray. I use Bakers Joy spray because I’ve never had anything stick when I use it. Mix together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg and cloves in a bowl.
In a separate bowl, beat the butter, sugar and oil at high speed until light and fluffy. Add the pumpkin and mix until combined. Add the eggs and mix well.
As you can see in the picture above, there is pumpkin hanging on the beater after mixing. This will happen if you are not using pumpkin puree out of a can. Just scrape this off the beater back into the bowl. Trust me–it’s the good stuff!
At low speed, add the flour mixture and water and mix until combined. Spread the batter into the loaf pan and bake approximately 60 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, then remove from pan and let cool completely.
At this point, you have an awesome loaf of pumpkin bread. If you can manage to fend off the family and control yourself, you can turn this into pumpkin bread pudding. No one will blame you, though, if you decide to indulge in the bread itself. 🙂
I’ll post the pumpkin bread pudding recipe separately, along with photos to drool over. Decadent Pumpkin Bread Pudding