Pumpkin Bread I
Cuisine of the United States Pumpkin bread is a type of quickbread that's popular in the United States in October and November when fresh pumpkins are in season. There are countless variations. Although pumpkin bread and other pumpkin recipes are closely associated with American cuisine, these foods have a lengthy pre-Columbian history in North America. Many
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Set aside about 90 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Use low-calorie sweetener instead of sugar and egg whites instead of whole eggs to reduce this dish's calorie and cholesterol content.
An easy way to cook sugar pumpkins is to preheat oven to 350°F, wash the exterior of the pumpkin, slice the pumpkin in half from stem to base, scrape the filling out, rinse the interior with cool water, place the pumpkin on a cookie sheet or glass pan (like a dome with skin side up) and bake for approximately 1 hour or until the outside of the pumpkin dents easily to the touch (use an oven mitt). Remove the pumpkin from the oven. When cooled, flip both halves over and scoop out the pumpkin pulp. The fresh pumpkin is ready for use.
Using fresh pumpkin makes the bread more airy rather than dense.
Adapted from the source recipe's notes.Method
- 01
Preheat oven to 180°C (350°F).
- 02
Sift dry ingredients together.
- 03
Mix pumpkin, water, oil, and eggs together in another bowl. Pour into dry mixture and mix well.
- 04
Pour into 2 greased 9x5x3-inch loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean.
- 05
Cool before removing from pans.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to Rexipe Rexipe; view original image record .
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