Yesterday, my family and I carved up some pumpkins to eat and we didn't know what to do with all of it. I started looking up some recipes and they all called for puree and not fresh pumpkin. The textures are completely different and will affect the bread differently which means I could not just substitute one in for the other. So, I adapted and took parts of different recipes and it actually turned out very delicious.
dry ingredients:
2c. all purpose flour
2tsp cinnamon
1tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
wet ingredients:
1 1/2c. sugar
3/4c. vegetable oil
3 eggs
2 tsp vanilla extract
3c. fresh shredded pumpkin
powdered sugar(optional)
directions:
preheat oven to 325 degrees
sift dry ingredients together
in a separate bowl, whisk three eggs together
slowly whisk in sugar and mix until granules almost dissolve
drizzle in oil and mix well, add vanilla
fold in fresh pumpkin
add dry ingredients all at once and fold in lightly
do not over mix
butter and flour 9by5 by 3-inch loaf pan (if not nonstick)
bake for 75-85 minutes and let cool for 10 mins
This is one of my favorite recipes because its somewhat easy but with some challenging techniques. it can be easy to mess up so make sure to follow directions on how you mix the ingredients. also, pay attention to when you are mixing ingredients. It is also best to not use a blender for this recipe since you get better results by delicately folding/whisking the ingredients together. This recipe is so fun to make and it is the perfect thing to do on a rainy November day.
