Preparation : 30 minutes
Cooking : 60 minutes
Yield :2 loaves
Fall is officially here. And with fall comes pumpkin recipes!
To start the weekend off on the right foot, we suggest you try our pumpkin bread recipe. Absolutely delicious, moist and comforting.
Get cooking!
Ingredients:
For pumpkin bread
- 1 ¾ cups (430 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1 tsp (5 mL) fine grey sea salt Maison Orphée
- 1 teaspoon (5 ml) cinnamon
- 1/2 teaspoon (2.5 ml) nutmeg
- 1/2 cup (125 ml) sugar or brown sugar
- 1/2 cup (125 mL) Extra virgin olive oil Fruity Green or virgin sunflower oil Maison Orphée
- 2 eggs
- 1 cup (250 ml) pumpkin puree
- 1/3 cup (80 ml) water
For homemade pumpkin puree
- 200 g pumpkin, cubed
- 2 tablespoons (30 ml) water
Preparation:
1. Preheat oven to 350°F (180°C).
2. For the homemade pumpkin puree, place the pumpkin cubes and water in a saucepan. Cover and cook for 20 minutes on low heat, stirring occasionally. Remove the lid and continue cooking for 10 minutes, stirring to allow the puree to thicken. Set aside to cool.
3. In a bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Then add the sugar/cassonade and mix well.If you want a less flat bread,add a teaspoon of baking powder to the mixture . Set aside
4. Whisk together the oil, eggs, water and pumpkin puree in a separate bowl. Add to the dry ingredients and mix well to obtain a homogeneous mixture.
5. Fill two pre-greased loaf pans halfway with the mixture. Place the pans in the oven and bake the bread for 1 hour, or until a toothpick inserted in the centre comes out clean.
6. Enjoy!
Notes: If you want a less flat bread, add 1 teaspoon of baking powder to the mixture.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographer