This is the first time I was tempted to make pumpkin bread. When I was new to baking I’ve tried going eggless by substituting fruit purees and other egg substitutes to the original recipe. Some have been success and some were utter failure with a more dense cake or quick bread. The experience has somewhat put me of from baking with fruit purees as such— Once bitten, twice shy! However every fall when I see hundreds of these orange gourd lying on fields, shops, and pumpkin patches I get so tempted to bake with pumpkin. I wanted to take a small baby step and quick breads are the easiest way to go. If you are new to baking then I would highly suggest to start with quick breads and they usually take two steps to make the batter.
This bread came out so well and I was pleasantly surprised with the results. I followed the original recipe (from here) and since I was planning on using the entire can of pumpkin puree I made two loaves of this bread as per the recipe. If you want to try making one loaf then I’m pretty sure if you halve the recipe the results should be unaltered. Although many additions such as chopped nuts, dried fruits, chocolate chips can be added to enhance this bread I wanted a plain pumpkin bread just to taste the unique flavor of this bread. Now I’m little more inclined to use fruit purees in my baking and the results from my experimentation will be featured in my blog. Enjoy!!!
- Pumpkin puree -- 1 can (15 ounce)
- Eggs -- 4 (at room temperature)
- Vegetable Oil -- 1 cup
- Water -- 2/3 cup
- Pure Vanilla Extract -- 2 tsp
- Sugar -- 2 1/2 cups
- All Purpose Flour -- 3 1/2 cups
- Baking Soda -- 2 tsp
- Kosher Salt -- 1 1/2 tsp
- Pumpkin Pie Spice -- 2 Tbsp
- Preheat oven to 350 F. Grease and flour or use parchment paper to line two 8.5 x 4 x 2.5 inch loaf pans.
- In a stand mixer with paddle attachment or in a large bowl with electric hand mixer beat pumpkin puree, eggs, oil, water, vanilla, and sugar until well combined. This is basically mixing all the wet ingredients together.
- In another large bowl whisk flour, baking soda, salt, and pumpkin pie spice until well combined. This is mixing all the dry ingredients together in a separate bowl.
- Stir in stages dry ingredients to the wet ingredients until the batter is well blended. Pour the batter equally into the prepared loaf pans.
- Bake in preheated oven for about 60-70 minutes or until tooth inserted in the center comes out clean. Mine took close to 70 minutes and the timing will vary from one oven to another. Remove from oven and cool in cooling rack. Slice and enjoy!!!
Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.