Pumpkin Bread II

Pumpkin Bread II Recipe with Canola Oil & Pumpkin Seeds

| Servings: 12

Introduction

Pumpkin Bread II is a delicious and moist bread that is perfect for the fall season. Made with pumpkin puree and warm spices, this bread is a comforting treat that is sure to please your taste buds.

History

Pumpkin bread has been a popular recipe in American households for many years, especially during the autumn months when pumpkins are in season. It is believed to have originated from traditional pumpkin pie recipes, with the addition of flour and leavening agents to create a bread-like texture.

Ingredients

4 eggs
1 cup canola oil
1 (15 oz (425 g)) can pumpkin puree
3 cups sugar
3.5 cups flour
1.5 tsp baking soda
2 tsp salt
2 tsp ground allspice
2 tsp ground cinnamon
1.5 tsp nutmeg
2 tbsp raw pumpkin seeds, for garnish

How to prepare

1. Preheat the oven to 375°F (191°C).
2. Butter and lightly flour two medium loaf pans (8.5 by 4.5 by 2.5 inches).
3. Using a stand mixer fitted with the paddle attachment, combine the eggs, oil, pumpkin, and sugar until smooth.
4. In a separate bowl, combine the flour, baking soda, salt, allspice, cinnamon, and nutmeg.
5. With the machine on low speed, add the flour mixture to the pumpkin mixture in 0.25 cup increments.
6. Scrape down the sides of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
7. Divide the mixture equally between the two loaf pans.
8. Sprinkle the top of each loaf with 1 tbsp of pumpkin seeds.
9. Bake for 40 to 45 minutes until a tester inserted into the center of each loaf comes out clean.
10. Allow the loaves to cool in the pans for 5 to 10 minutes before unmolding, then allow the loaves to cool on a wire rack to room temperature before cutting or wrapping.

Variations

Add chocolate chips or nuts for added texture and flavor.
Substitute some of the sugar with maple syrup or honey for a different sweetness profile.
Experiment with different spices such as ginger or cloves for a unique twist.

Notes

Cook Time: 1 hour
Serves: 16

Cooking Tips & Tricks

Be sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.

- Mixing the dry ingredients separately from the wet ingredients helps ensure that the bread bakes evenly.

- Don't overmix the batter, as this can result in a tough and dense bread.

- Adding pumpkin seeds on top of the loaves before baking adds a nice crunch and visual appeal.

Serving Suggestions

Pumpkin Bread II is delicious on its own, but can also be enjoyed with a spread of cream cheese or butter.

Cooking Techniques

Baking the bread at a slightly lower temperature for a longer time helps ensure that it bakes evenly and stays moist.

Ingredient Substitutions

Canola oil can be substituted with vegetable oil or melted butter.

- Allspice, cinnamon, and nutmeg can be substituted with pumpkin pie spice for a shortcut.

Make Ahead Tips

Pumpkin Bread II can be made ahead of time and stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Presentation Ideas

Serve slices of Pumpkin Bread II on a platter with a dusting of powdered sugar or a drizzle of icing for a beautiful presentation.

Pairing Recommendations

Enjoy a slice of Pumpkin Bread II with a hot cup of coffee or tea for a cozy and comforting snack.

Storage and Reheating Instructions

Store leftover Pumpkin Bread II in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, simply microwave a slice for a few seconds or toast it in a toaster oven.

Nutrition Information

Calories per serving

Each serving of Pumpkin Bread II contains approximately 300 calories.

Carbohydrates

Each serving of Pumpkin Bread II contains approximately 45 grams of carbohydrates.

Fats

Each serving of Pumpkin Bread II contains approximately 15 grams of fats.

Proteins

Each serving of Pumpkin Bread II contains approximately 5 grams of proteins.

Vitamins and minerals

Pumpkin Bread II is a good source of vitamin A, vitamin C, and potassium.

Alergens

This recipe contains eggs and wheat, which may be allergens for some individuals.

Summary

Pumpkin Bread II is a moderately high-calorie treat that is rich in carbohydrates and fats. It also provides a good amount of essential vitamins and minerals.

Summary

Pumpkin Bread II is a delightful treat that is perfect for the fall season. With warm spices and pumpkin puree, this bread is moist, flavorful, and sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a crisp fall day, the kind that makes you want to curl up with a warm blanket and a cup of tea. I was at my friend Martha's house, and she had just pulled a freshly baked loaf of Pumpkin Bread II out of the oven.

The smell that wafted through her kitchen was absolutely intoxicating. The warm spices of cinnamon, nutmeg, and cloves mingled with the sweet aroma of pumpkin, creating a scent that made my mouth water.

As Martha sliced into the loaf, I could see the tender crumb and bits of walnuts peeking out from the golden crust. I took a bite, and my taste buds exploded with the perfect balance of sweetness and spice. It was moist, flavorful, and utterly delicious.

I begged Martha for the recipe, and she graciously shared it with me. She told me that she had learned it from her grandmother, who in turn had learned it from a dear friend many years ago. The recipe had been passed down through the generations, each cook adding their own twist to make it their own.

I couldn't wait to try my hand at making Pumpkin Bread II. I gathered all the ingredients – flour, sugar, pumpkin puree, eggs, spices, and of course, the secret ingredient that Martha whispered to me – a splash of rum.

As I mixed the batter and poured it into the loaf pan, the memories of Martha's kitchen flooded back to me. The warmth of her hospitality, the laughter of friends gathered around the table, and the joy of sharing good food with loved ones.

As the bread baked in the oven, the spicy aroma filled my own kitchen. I couldn't wait to taste the results of my labor. When the timer finally dinged, I pulled the loaf out of the oven and let it cool on the counter.

When I sliced into the Pumpkin Bread II, I knew I had created something truly special. The texture was perfect – moist and tender with just the right amount of crunch from the walnuts. The flavor was rich and complex, with the spices dancing on my tongue and the hint of rum adding a warm, boozy undertone.

I packaged up a few slices to share with Martha, along with a note thanking her for introducing me to this wonderful recipe. I knew that Pumpkin Bread II would become a staple in my own kitchen, a reminder of the bonds of friendship and the joy of cooking for those we love.

Over the years, I have made Pumpkin Bread II countless times. I have shared the recipe with friends and family, passing on the tradition of good food and warm memories. Each time I bake a loaf, I am transported back to that first taste in Martha's kitchen, and I am grateful for the gift of her friendship and the joy of a well-loved recipe.

As I sit here now, enjoying a slice of Pumpkin Bread II with a cup of tea, I can't help but smile. The recipe may have come from Martha's grandmother, but it is now a part of my own culinary repertoire. And as I savor each bite, I am reminded once again of the power of good food to nourish both body and soul.