Pumpkin Puree Recipe #4: Pumpkin Bread

Last but not least, the final pumpkin puree recipe I tested out was from The Joy of Baking.  This recipe was originally created as a cookie recipe.  Both times that I made it though, the batter was too runny to scoop into cookie dough balls so I ended up using this recipe to make pumpkin bread.  I think that if I had substituted butter for the oil, the batter would have been more solid and cookie dough like.   Maybe next time around i’ll do the switch and make ice cream cookies.  Hmmm…….that does sound good.

Ingredients
2 cups flour
1 ¼ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp pumpkin pie spice
1 tsp ground cinnamon
2 eggs
1 ¼ cup brown sugar
½ cup vegetable oil
1 tsp vanilla extract
1 cup pumpkin puree
Original recipe can also be found here.Start by sifting all the dry ingredients together through a sifter or fine strainer.

You can also just throw it all in a large bowl and mix all the dry ingredients with a whisk.  That works too.Set it aside.

Preheat your oven to 350 degrees.

In another large bowl or mixer, mix the eggs and sugar until creamy and smooth (medium speed).

Add the oil,
vanilla extract,
& pumpkin puree.
Mix again for about 2 minutes on medium speed.Add the flour mixture and mix again another couple minutes.

Give it a quick mix by hand with a spatula when done to loosen any remaining flour or batter that gets stuck to the wall of the bowl.

I think the reason my batter came out runny and not able to keep a formed ball is because I used homemade pumpkin puree

as opposed to the canned puree.  The consistency is different.

This can be avoided by straining the excess juice after baking the pumpkin through a cheese cloth.Pour the batter in a 13x9x2 greased baking dish.

Bake at 350 for about 35-40 minutes or until a fork or knife inserted through the middle of the bread comes out clean.

Take it out of the oven, set it on the countertop and let it cool just  long enough to be able to handle it with your hands if you want to serve it up with some pumpkin ice cream.  These two desserts are like a match made in heaven my friends.  Trust me.  It’s worth all the hard work.   Let me know what you think.