So, for the first time I roasted some pumpkin and froze pumpkin puree-had to do something with it, right?
This pumpkin bread came out moist and tasty and almost like cake. Next time I'm going to cut the sugar back a bit.
I managed to snag a pic before it was all gone. ^_^
I looked up several recipes online to get a rough idea of proportions then just winged it from there.
1 cup pumpkin puree-I put it in a colander to thaw out and drain. This recipe would probably be okay with 1 cup of canned pumpkin instead-that's what I'm doing when the puree is used up.
1 and 1/3 cup flour
2 beaten eggs
2/3 cup white sugar and 1/3 brown sugar-next time I'm trying just 1/3 cup of each
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon vanilla extract
1 stick melted butter-I used real butter,and salted because it's what I had on hand
1 teaspoon baking soda
I beat the eggs, added the vanilla,melted butter,pumpkin, and sugar and mixed it well. sifted and mixed the flour, spices, and baking soda, then added them and stirred it all up. Don't beat it to death, you just want it well mixed with no flour pockets.
Poured it into a well greased loaf pan, and baked it at 350 degrees for at least 45 minutes. Maybe longer, it was until I could stick a knife in it and it came out clean, and it had started to pull away from the edges of the pan.
Let it cool a few minutes, dumped it on a wire rack to cool a bit more. Devoured it warm and buttered.
Next time I add pecans and dried cranberries, maybe raisins, too! That would have gone so well in this.
Again, it came out so sweet and moist I could have iced it and served it as cake! So yeah,next batch will have less sugar and nuts and fruit added.