Wednesday, February 2, 2011

Pumpkin Bread

This is a recipe re-post.  If you haven't tried this bread yet, you must.  Here in the Northeast US, we are melting from an ice-storm.  The weather forecast is for frigid temperatures for the rest of this week.

So, watch a movie, make a fire, and enjoy some moist and delicious pumpkin bread!

For this batch of bread, I actually use butternut squash.  It had been waiting to be used for some time, so I simply cut it in half and roasted it cut-side down at 350 degrees for 40 minutes.  I pureed the pulp in the blender and used it in place of the cooked pumpkin the recipe suggests!  We enjoyed 12 muffins and one loaf.  Makes a perfect breakfast or as an addition to a packed lunch.  

this is a stand-by in the house of one of my favorite lurkers - Hi, Braquel! :)

Pumpkin Bread
2 cups pumpkin puree
1 1/2 cups sugar
2 1/4 cups flour
1 1/2 tsp cinnamon
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
3 eggs
3/4 cup canola oil
1 1/2 tsp vanilla

Mix ingredients and bake in 2 loaf pans at 350 degrees for 45-50 minutes.


  1. I've never made pumpkin bread. I ate a pumpkin scone once.

  2. Yum! I'm going to bake this afternoon using this recipe. I believe my kids will love it. Thanks for sharing! :O)