We love this super moist quick bread! With a healthy dose of pumpkin puree (we make our own but canned works just as well) and oil, it comes together quickly, keeps well for days and can be frozen, of course. Spice it up according to your taste and eat it plain or glazed, with or without the walnuts or pecans on top. It's outstanding either way!
For the bread:
- 1 1/4 cups sifted all-purpose or cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice (see Notes, below)
- 1 egg
- 1 cup (200g) firmly packed brown sugar
- 1/4 cup vegetable oil (I use sunflower)
- 1 cup pumpkin or butternut squash puree, fresh or canned
- 1/2 cup walnuts pieces
- Preheat oven to 350ºF /180ºC.
- Butter an 8x4-inch loaf pan. Dust with dry bread crumbs or flour. Or use baking spray with flour.
- In a bowl sift together flour, baking soda, salt, and pumpkin spices. (I do it directly over the batter later)
- Beat eggs, sugar, and oil with an electric mixer for 1 minute. Add puree and mix well. Stir in the candied pumpkin.
- Add the dry ingredients and mix only to incorporate. Add the nuts. Don't overmix.
- Pour into prepared pans and bake for 1 hour or a bit more. They take a while to fully bake; the tester should come out clean.
- Let cool on a wire rack and remove from pan.
- Keep at room tº for a few days, well wrapped and then refrigerate.
- Pumpkin: if using homemade puree, make sure it's drained so it doesn't have excess liquid.
- Spices: find your own favorite blend and adjust this recipe. I use equal amounts of ground cinnamon and ginger, and a pinch of nutmeg and allspice. Sometimes I add a pinch of cloves, but not always. Pum
- Nuts: you can chop them and add to the batter, but it's a different experience. I like whole pieces on top.
- Storing: keep it covered at room t° for a day or two, and then refrigerate. The pumpkin may start to ferment and ruin the bread. A similar happens with the carrot pineapple cake.
- Glaze: sometimes I glaze it with a simple powdered sugar glaze. I love to use maple as the binding agent: 1/2 cup powdered sugar, 1/2 tablespoon hot water and 2 tablespoons maple syrup. Mix until creamy and pour over cooled loaf.
Keywords: pumpkin bread