The other day, I made pumpkin puree. With over a kilo of the stuff, now I have to find some things to make with it, right? Well, never fear, I’ve come up with a whole bunch of ideas for how to use it. The only question is whether time will allow for it all.
The first thing I’ve prepared is Pumpkin Bread. It’s quick, easy, and delicious. And I didn’t even use Pumpkin Pie Spice.
Go figure.
I’m calling it pumpkin bread, because it’s more of a quick bread than a cake. It not as sweet as a cake, but it can be jazzed up with a little imagination. Which, I did.
- Prep Time : 10 min
- Cook Time : 40 min
- Ready Time : 50 min
Servings
Ingredients
- 450 grams all purpose flour
- 450 grams pumpkin puree
- 1 cup sugar
- 1 cup brown sugar
- 1/4 cup maple syrup
- 3 large eggs
- 2 packets baking powder
- 1/4 salt
- 1 lemon zest
- 1/4 teaspoon mahleb
Directions
- Mix all ingredients in a large mixing bowl.
- Pour batter into loaf pans or individual cake molds.
- Bake at 175°C(350°F) until a cake tester comes out clean.
- Let the bread cool for 10 minutes before turning out of the pan.
Finish with:
Lemon icing with caramelized hazelnuts
Honey caramel with salt flakes
Comments
Servings Per Recipe: 2 loaves
Amount Per Serving
Calories: 222
- Total Fat: 1.3g
- Cholesterol: 35mg
- Sodium: 54mg
- Total Carbs: 49.4g
- Dietary Fiber: 1.7g
- Protein: 4.5g