Yields: 1 Loaf
Preparation Time: 1 Hour 30 Minutes
Oven Preheat Temperature: 350 degree Fahrenheit or approx 176 degree Celsius
All purpose flour – 2 cups
Pumpkin – 3 cups (shredded or pureed) OR 1 can of Store Bought Puree
Baking Soda – 1 tsp
Baking Powder – 1/4 tsp
Salt – 1/2 tsp
Sugar – 1 1/2 cups (depends on sweetness desired)
Eggs – 3 nos.
Oil – 3/4 cup
Cinnamon Powder – 1 tsp
Nutmeg Powder – 1 tsp
Clove Powder – 1/2 tsp (Optional)
Allspice Powder – 1/2 tsp (Optional)
Vanilla Extract – 1 tsp
Chopped Walnuts – 1/2 cup
Chopped Almonds – 1/2 cup
Chopped Pecans – 1/2 cup
Egg Substitutes Suggested
Applesauce – 3/4 cup (1/4 cup per egg to be replaced)
Ground Flax Seeds – 3 tbsp (1 tbsp per egg to be replaced)
Water – 9 tbsp (flax seed to water ratio is 1:3)
Flax Seed Egg Substitute Preparation
- Heat the water in a sauce pan almost until it is ready to boil.
- Stir in the ground flax seeds.
- Simmer for a while until an egg-like consistency has been reached.
- Let cool completely before using in recipe.
Note: You can make this mixture beforehand in larger quantities like using 1 cup of flax seeds, but remember to use 1:3 ratio for the water. This can be stored in the refrigerator for about 15 days. And you can use 1/4 cup to substitute each egg.
Pumpkin Bread Preparation
- In a large mixing bowl, sift the dry ingredients – flour, spice powders, baking soda, baking powder and salt.
- In another bowl, mix the sugar, oil, eggs or egg substitute and vanilla extract.
- Mix both the mixtures.
- Fold in the shredded pumpkin or pumpkin puree and the nuts as well.
(Note: Make sure to fold in the puree to allow air to be encased within the batter so as to make the bread soft. If not, the bread would be heavy and dense.)
- Pour the batter into a greased loaf pan (9 inch by 5 inch by 3 inch).
- Bake in the oven for about 1 hour or until done.
(Checkpoint: Insert a toothpick or knife into loaf in the middle. When you pull it out, it should come out clean.)
- Once done, cool for about 15 minutes.
- Serve a slice hot with a little maple syrup or chocolate syrup grizzled over a slice.
- Make a pumpkin bread sandwich – spread sweetened cream cheese or even pumpkin cream cheese or a yummy fruit spread between the slices.
- Like any other bread, you can also use wheat flour, or oatmeal flour or even multi-grain flour, instead of all-purpose flour.
- If you think the batter is too thick after adding the shredded pumpkin, you can add a little water until you get a somewhat smooth batter.
- You can use any combination of nuts, even macadamia nuts, or also any dried fruit like chopped date or cranberry, depending on your taste. Or you can completely avoid the nuts if you are not a big fan of them.
- The spices you put can also be altered. You can put any combination of spices you want. Usually, pumpkin bread is made with just cinnamon because they complement each other, but you can always try different things.
- You can even replace white sugar with brown sugar. Just check the batter’s taste to see if the desired sweetness is there, and add accordingly.
- You can also use pumpkin bread for making exotic trifles.