First bake of 2013!
Back when I made fresh pumpkin pie for Thanksgiving, what I did not mention in my blog post was that I had bought a can of pre-made pumpkin puree... just in case. So if my fresh-pumpkin-attempt did not work out as expected, I would have the canned pumpkin as a quick backup. Fortunately my fresh pumpkin pie came was a success, so I never did end up using the can. Since it's been pretty chilly this week and I'm craving something warm and doughy for breakfast, I decided to finally use up the canned pumpkin by making pumpkin bread this weekend.
Googling recipes online I was pretty shocked to find that pumpkin bread is not as healthy as I had thought it to be. Recipes called for many cups of sugar and oil... which I knew would come out tasting amazing, but a bit too unhealthy for regular intake. So referencing this recipe, I tweaked the sugar and oil amounts and got a healthier not-too-sweet pumpkin loaf.
My tweaked recipe:
15 ounces canned pumpkin puree
3/4 cup vegetable oil
2/3 cup water
1 1/2 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 heaping teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ginger
1. Preheat oven to 175c
2.In a large bowl, mix pumpkin puree, eggs, vegetable oil, water and sugar until well blended
3. In another bowl, mix flour, baking soda, salt, cinnamon, nutmeg and ginger. Add this dry mixture to the pumpkin mixture in step 1
4. Pour batter into a loaf pan
5. Bake for 1 hour or until an inserted toothpick comes out clean
I had extra batter after filling my 8.5 x 4.5 inch loaf pan, so I poured the remaining batter into my cupcake trays (my go-to way to use up any extra batter whenever I bake). I managed to fill 7 cupcake shells, which came out like pumpkin muffins.
I slathered some butter onto a hot slice of the bread and it tasted amazing. I can't wait to have another slice tomorrow morning with my Sunday morning coffee!
(Note: my tweaked recipe has only half as much sugar as the original recipe. So expect your pumpkin bread to really come out more like bread than cake. The sweetness is subtle but mixes nicely with with the cinnamon and pumpkin fragrance, which I really like. But if you like your bread sweeter, I'd suggest adding more sugar than I did)