Pumpkin Bread
delicious
  • 1 1/2 cup flour (not self rising) (210g)
  • 1/2 tsp salt
  • 1 cup sugar (brown your white your choice)
  • 1 tsp baking soda
  • 1 cup pumpkin puree (unseasoned) (1/4 L)
  • 1/2 cup oil (any kind you like) (1 dL)
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/4 tsp each nutmeg, cinnamon and allspice
  • 1/2 cup chopped walnuts (1 dL)
(Metric measurements in parentheses)
Preheat oven to 350 F (180C). Mix all dry ingredients in one bowl. I don't sift but it's your choice. Beat eggs with a wisk and add all wet ingredients. Do not mix too thouroughly. Stir in nuts. Pour into a well buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a toothpick poked in center of loaf comes out clean. Turn out of pan and let cool on rack.
I use regular pumpkins I grew in my garden. Peel and take the seeds and pulp out. Cut into pieces and boil. Drain then puree in food processor. As for the sugar, I use light brown in my bread but you can uses any kind you like best.
Here is a helpful hint when using canned frosting. If you put the frosting in a bowl and beat it with an electric mixer you will end up with almost double the amount of frosting and it is much fluffier and easier to spread.