Pumpkin Bread Recipe
Ok guys you caught us, we are pumpkin junkies over here at Nick&Fritz - bread, pie, muffins, mini cakes. You name it, if it has pumpkin in it, we are here for it!
That's why we decided to switch up a classic banana bread recipe and make it seasonally appropriate with pumpkin instead. This bread is super moist and has the perfect hint of spice from the cinnamon and nutmeg. It freezes really well so it's also a great recipe to double (especially if you are using canned pumpkin, doubling it is the perfect way to use the whole can!). If you decide to double it, wrap your second loaf tightly in tinfoil after it has cooled. Then seal it in an airtight container and pop it in the freezer!
We've also linked a tutorial on how to puree pumpkin below as well!
Makes 1 loaf
- 200 g / 1 c sugar
- 120 g / 2/3 c flour
- ⅔ TL / tsp baking soda
- ½ TL / tsp baking powder
- ½ TL / tsp salt
- ⅓ TL / tsp nutmeg
- ⅓ TL / tsp cinnamon
- 2 eggs
- 210 g / 1 1/2 c pureed pumpkin
- 80 ml / ⅓ c vegetable oil
- 80 ml / ⅓ c water
- Beat the eggs slightly then combine the eggs, pumpkin, vegetable oil, and water in one bowl. Use a whisk to mix the wet ingredients well.
- In a separate bowl, combine the remaining ingredients and mix also using a whisk.
- Add the egg and pumpkin mixture to the dry wet ingredients at once.
- Whisk together until smooth. The mixture should be a homogeneous pale orange color. Look out for pockets of flour or spices which haven't fully mixed in.
- Line a loaf pan with baking paper and pour in the batter.
- Bake at 175°C / 350°F for 45-60 minutes. Top should start cracking and use a tooth pick to test whether it is fully cooked.
PS here’s a link with a how-to for pumpkin puree!
Post a pic and tag us @nickxfritz_munich with your version! Happy Baking!