Pumpkin has many applications this time of the year, whether in soups, pies or pastas (pumpkin lasagna is delicious!) and I always feel like I have pumpkin puree left over in the fridge that I end up fobbing off to the dogs. As happy as they might be, pumpkin bread might be a better use of leftovers.
Being a quick bread, it is super easy. Just slice it and eat it like that or turn it into a cake by baking it in a 10″ round and frosting it with maple buttercream (just use your favourite buttercream recipe and take out 1/4 cup of sugar and substitute for 1/4 cup real maple syrup). This recipe yields 2 to 3 loaves. You can freeze one for later use or you can bake some of the batter in small loaf pans and give them as cute little gifts.
4 C All Purpose Flour
1 T + 1 ts Baking Powder
2 ts Baking Soda
1 T Cinnamon
2 ts Ginger, ground
1/2 ts Salt
15 oz Pumpkin Puree
1 C Sugar
1 C Brown Sugar
3/4 C Corn or Canola Oil
1. Whisk pumpkin puree, eggs, sugars and oil until smooth (you can do it in a mixer with the paddle attachment)
2. Combine all the dry ingredients in a separate bowl and whisk to blend
3. Add the dries to the wet mixture in three additions, scraping the sides of the bowl in between if using the mixer
4. Pour the batter into sprayed or buttered loaf pans and bake at 350F unitl golden and a toothpick comes out clean (about 1 hour).