Homesteading Forum banner

1 - 7 of 7 Posts
T

·
Guest
Joined
·
0 Posts
1 c squash purée (I use an acorn squash, pumpkin would be good too!)
2 t Pumpkin Pie Spice (or 1 t cinnamon, 1/2 t allspice, 1/4 t nutmeg, 1/4 t clove)
1.5 c sugar
1 c butter/oil (I used 1/2 c warmed butter, 1/2 c oil, you can adjust ratios)
2 eggs
1 3/4 c flour. (I used SR, you can use AP & leavening)

Preheat oven to 350. I cook in cast iron, so I butter and then lightly sugar dust a pan, and let him pre-heat with the oven. A bread loaf pan would also work fine.

Mix first five ingredients until smooth and creamy. All at once, add flour ingredients and mix until smooth - don't over work the batter. You'll make it flat.

Dump batter into the heated pan. Cook about an hour, until toothpick in the center comes out clean. Let rest for about 5 minutes before removing from pan. I used this time to rub butter over the crust to enhance the artery-clogging properties of the loaf.

In a pre-heated cast iron, it takes about 45 minutes to cook.



Mmmmmmm!
 
T

·
Guest
Joined
·
0 Posts
It ends up a little too sweet for me, but the guys seem to like it. Were it only for me, I would reduce the sugar by about 1/2 cup.
 

·
Registered
Joined
·
7,153 Posts
Not a pumpkin bread, but pumpkin muffins. Original recipe is:

1 box yellow cake mix
1 can solid pumpkin (not pie filling)
Mix together and bake in muffin tins at 350' for 25 minutes. I use muffin papers.

I add 1 tsp pumpkin pie spice, 1/4 cup diced walnuts, and 1/3 cup dried cranberries

I've never tried to make it into a bread, but the muffins raise very nicely.
 
  • Like
Reactions: Dixie Bee Acres

·
I calls em like I sees em
Joined
·
13,914 Posts
Here is the one I use. I make mini loaves and give them in Christmas gift baskets, everyone seems to love this version.

2 1/2 c sugar (Recipe calls for 3, but I short it)
4 eggs
1 cup salad oil (I use 1 stick room temp butter, 1/2 c oil)
2 cups pumpkin puree
3 1/2 c flour
1 1/2 tsp cinnamon
1 1/2 tsp salt
3/4 tsp nutmeg (I use less, 1/4 tsp)
1/2 tsp allspice
2 tsp baking soda
2/3 c orange juice
1 c nuts (optional)

Cream sugar, oil, eggs. Add pumpkin. Sift dry ingredients together and add to pumpkin mixture alternately with orange juice. Stir in nuts last. Bake at 350 in buttered/floured loaf pans, filled 2/3 full. Test for doneness with toothpick. Regular loaf pan, 45 mins. Mini loaf, 30 mins.

Freezes very well. Makes 2 big loaves, about 7 mini's.
 
1 - 7 of 7 Posts
Top