Posts Tagged ‘canned pumpkin’

As much as I love fall, winter, and Thanksgiving treats there is always leftover canned pumpkin that you just don’t know how to get rid of it. I came across a recipe for Pumpkin Bread and decided to adapt it a bit to capture all of the fall spices I love like cinnamon, ginger, and nutmeg. Although this recipe makes Pumpkin bread that resembles pumpkin pie to a “T”, I would certainly bake this bread any time of the year as an easy way to get that comfort food feeling without having to cook an entire Thanksgiving meal.

Pumpkin Bread


1 1/2 cup all purpose flour

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1 tsp fine salt (the one time I do NOT use Kosher salt is for baking–regular fine salt is the way to go here)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1 15oz can pumpkin puree (not pumpkin spice)

6 Tbsp unsalted butter at room temperature

1 1/4 cup granulated sugar

2 eggs

1/2 tsp vanilla extract

To make:

Preheat oven to 350 degrees. Grease 9×5 loaf pan on all sides well with butter. This next step may sound weird but it really works–spread pumpkin on a baking sheet in thin layer, top with several layers of paper towel to absorb most of the excess moisture from the pumpkin. This will prevent the end result from being “soggy pumpkin bread”.

____In a medium-large bowl combine the flour, cinnamon, ginger, salt, baking powder, baking soda, clove, and nutmeg together–this will make up the “dry ingredient mixture”. Using a stand mixer with a paddle attachment, beat butter on medium high speed for about 3 minutes (it will turn lighter in color). Add sugar and beat until clumps of the butter/sugar mixture form. Turn the mixer to medium speed and add eggs one at a time; add puree and vanilla. Turn speed to low and add dry ingredient mixture slowly–I like to use a paper plate to help guide the dry ingredients into the mixing bowl and reduce the flour spray that usually occurs when adding dry ingredients to a mixer that is on 🙂

Pour mixture into prepared loaf pan.

Cook for about an hour (knife/toothpick will come out clean). Set on a cooling rack and let cool at least 15 minutes before cutting. For those of you (like myself) who cannot wait, if you cut earlier…say after 5 minutes…the loaf may not hold up against the blade and your slices will tear–it will still taste good but not be as pretty if you wait.

Enjoy…make everyday a taste of the Holidays!


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