Pumpkin Bread

Name: Pumpkin Bread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 200 grams 1/2 cups flour; 1 teaspoons salt; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoons cinnamon; 1 teaspoons nutmeg; 1 teaspoons allspice; 240 milliliters cup pumpkin purée, store-bought or homemade; 200 grams cup sugar; 112 grams 1/2 cup unsalted butter, melted; 2 larges eggs, beaten; 59 milliliters water; 2 teaspoons molasses; 1 teaspoon orange zest (optional); 65 grams 1/2 cup chopped pecans or walnuts (optional); 237 milliliters powdered sugar; 2 Tbsps orange juice; 1 teaspoon orange zest

If you have approximately 1 hour to spend in the kitchen, Pumpkin Bread might be a spectacular lacto ovo vegetarian recipe to try. This recipe serves 8. One serving contains 443 calories, 6g of protein, and 19g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. 6832 people found this recipe to be tasty and satisfying. It works well as a very reasonably priced breakfast. This recipe from Simply Recipes requires nutmeg, allspice, sugar, and ground ginger.

Instructions

Make the homemade pumpkin puree (optional): To make your own pumpkin purée, cut a small sugar pumpkin in half horizontally. Use a large metal spoon to scrape out the seeds and stringy stuff.

Ingredients you will need

Canned Pumpkin

Pumpkin

Seeds

Place the pumpkin halves cut side down on a foil-lined baking sheet.

Ingredients you will need

Pumpkin

Equipment you will use

Baking Sheet

Aluminum Foil

Bake at 350°F until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Measure out 1 cup of puree for this recipes and freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast, boil, or steam them until tender, then remove and discard the skin.

Ingredients you will need

Pumpkin

Equipment you will use

Oven

Preheat oven and prepare loaf pan: Preheat your oven to 350°F (180°C). Put in the middle rack of the oven. Butter the insides of a 4x8-inch loaf pan.

Ingredients you will need

Butter

Equipment you will use

Loaf Pan

Oven

Whisk together the flour, salt, baking soda, ground ginger, cinnamon, nutmeg, and allspice in a large bowl.

Ingredients you will need

Ginger Powder

Baking Soda

Allspice

Cinnamon

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Mix together pumpkin purée, sugar, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using) in a separate bowl.

Ingredients you will need

Orange Zest

Molasses

Pumpkin

Butter

Sugar

Water

Egg

Equipment you will use

Bowl

Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter.

Ingredients you will need

All Purpose Flour

Do not overmix! If adding chopped pecans or walnuts, stir them in.

Ingredients you will need

Pecan Pieces

Walnuts

Bake:

Equipment you will use

Oven

Pour the batter into the loaf pan and smooth the top.

Equipment you will use

Loaf Pan

Bake at 350°F (180°C) for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.

Equipment you will use

Oven

Loaf Pan

Remove from oven and let cool in the pan for 5 minutes.

Equipment you will use

Oven

Frying Pan

Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.

Ingredients you will need

Pumpkin

Bread

Equipment you will use

Knife

Frying Pan

Glaze: If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla until smooth. If too thick, add a little more juice. If too thin, add a little more powdered sugar.

Ingredients you will need

Powdered Sugar

Orange Juice

Vanilla

Glaze

Juice

Equipment you will use

Whisk

Bowl

Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Fewer crumbs that way!

Ingredients you will need

Pumpkin

Bread

Glaze

Equipment you will use

Serrated Knife

Equipment

Ingredients

Servings:

200grams

1/2 cups flour 1teaspoons

salt 1teaspoon

baking soda 1teaspoon

ground ginger 1teaspoons

cinnamon 1teaspoons

nutmeg 1teaspoons

allspice 240milliliters

cup pumpkin purée, store-bought or homemade 200grams

cup sugar 112grams

1/2 cup unsalted butter, melted 2larges

eggs, beaten 59milliliters

water 2teaspoons

molasses 1teaspoon

orange zest (optional)65grams

1/2 cup chopped pecans or walnuts (optional)237milliliters

powdered sugar 2Tbsps

orange juice 1teaspoon

orange zest

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pumpkin Bread on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.