Whoever first asked me for a recipe for pumpkin bread had no idea how obsessed I can become with getting something right. It’s the type A in me. I went from having a marginal interest in pumpkin bread, to complete obsession with variations on pumpkin bread.
So after playing around for a bit, I have two recipes for pumpkin bread, one being more like a cake, and the other being more like a quick bread. After a friend told me she served my pumpkin bread with forks to our posse of teenage boys, I decided a modification was warranted.
This recipe is more bread-like, and I renamed the first recipe to “Pumpkin Bread (almost cake)”. I like them both, but the first recipe definitely tastes more like a pumpkin pie cake. The main difference between the two recipes: I cut the sweetener in half, the pumpkin puree in half, and I added ginger to this recipe. You can add ginger to the first recipe as well.
Sweetener Tip Readers who are trying to cut down the amount of sweetener in recipes will appreciate this recipe since I have cut the amount of sweetener in half. Also, read the comments in several of my cake and bread recipes. You’ll discover that you can substitute applesauce for part or all of the sweetener, depending on the recipe. It seems to work well with the pumpkin bread and banana bread recipes and cakes using almond flour.
By the way, it’s really hard to take photos of food with a puppy around. So that about wraps up my experimentation with pumpkin bread… for now.
- 1/2 cup of pumpkin puree* (canned or fresh; butternut squash is my favorite)
- 1/2 cup of honey (or other sweetener; I used maple syrup)
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon of ginger
- 2 cups of almond flour
- 1/2 cup of walnuts & raisins (optional)
* Pumpkin Puree
- Slice the pumpkin (or other squash, butternut squash is the sweetest, in my opinion) in half (from stem to bottom), take out the seeds (and make toasted seeds).
- Roast the pumpkin for about 1 hour (at 350 degrees F), face down, in some water that covers the bottom of the dish. You can also steam the pumpkin. Alternatively, you can dry roast it by wrapping it in foil and placing it in the oven. That would also reduce the moisture in the puree.
- Cool the pumpkin, peel the skin off, and puree it in a blender or food processor.
- Preheat your oven to 350 degrees F.
- Combine all the dry ingredients in a bowl, blend well, and then add the wet ingredients and blend well.
- Bake in a bread pan (I used a Pyrex glass dish, 5 inches x 9 inches) for 45 minutes or until the outside is brown. When it’s done, a toothpick inserted in the middle will come out clean.