Fall Pumpkin Bread
Recipe from: Love and Lemons https://www.loveandlemons.com/pumpkin-bread/
Because we always have a surplus of pumpkins from our farm, my mom has made us pumpkin bread using our own pumpkins from the garden for the past few years. Because our pumpkins are homegrown, some of them last for almost an entire year, simply sitting on one of our shelves in the basement. We also have a batch of pumpkin purée frozen in our freezer for when we want to defrost some to make a pumpkin pie, pumpkin bread, or a pumpkin cheesecake, like the one I recently made for my friends. They ended up loving it, so I might end up using it as a recipe in the future, but we’ll see.
Pumpkins themselves can be a bit tricky to grow at times, but in the right spot in your yard, with plenty of sunlight and good soil, they will definitely thrive. Another thing that could help would be to create your own compost, though do be warned that sometimes your pumpkins or squash will grow in the compost pile without any warning or a care in the world. This has happened to us at least a few times as far as I can remember. They actually ended up tasting pretty good because they are still pumpkins, though usually they do end up being like a cross of some types of pumpkins at least for us. The reason they grow in compost piles is that all the nutrients in there, from animal bones or old veggies, dried plants, all of that sort of stuff, are great for growing pumpkins.
This year, we ended up with a ton of squash, which we sold at the Trinidad Farmers Market when it was still open for the year. With the harvest that didn’t sell or that we just wanted for ourselves, we dried some in our dehydrator, used them in soup, and gave some away to our friends (who, to the best of my knowledge, have loved them). We have also cooked up the seeds as a snack, nothing fancy for pumpkin seeds, just roasting them up in our oven and then adding some salt on top. They make a delicious and nutritious treat and are also great on top of pumpkin bread, along with some sunflower seeds.
Anyway, I hope you enjoy this recipe and have a good day. I’m also going to say that there will be no recipe next week because I am wrapping up my 4H stuff. I will be back the week after that with Chikorita Bruschetta from Pokémon Café Remix, and for the release of Pokémon Legends: Arceus! Enjoy!
Ingredients:
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1½ cups pumpkin puree
- 2 large eggs
- 1 cup sugar
- ½ cup vegetable oil, plus more for the pan
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F and grease an 8×4 or 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, and nutmeg (dry ingredients).
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla (wet ingredients) until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix. The batter will be thick.
- Transfer the batter to the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until the top springs back to the touch and a toothpick inserted into it comes out clean. I like to check the loaf after 45 minutes. If the top is nicely browned, I cover it with foil for the remaining bake time to prevent further browning.
- Allow to cool completely in the pan before slicing and serving
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