Double the recipe and make two loaves of pumpkin bread.
Whenever we carve up a pumpkin for Halloween I’m always reluctant to throw the pieces out. We salvage the pumpkin seeds and roast them for a tasty snack, but what to do with the pieces left over from carving out noses, eyes, and ghoulish smiles? Pumpkin bread is an easy way to use up leftover pumpkin, or any winter squash for that matter. The recipe calls for a cup of pumpkin purée which you can either get from a can, or make yourself by steaming or roasting the pumpkin pieces, scooping out the flesh, and either mashing with a fork or blending in a food processor.
If you use pumpkin purée from a can you might get a stronger pumpkin flavor than using Halloween pumpkin. Jack-o-lantern pumpkins are raised for their durability more than for their taste. But if you have a sugar pumpkin, butternut squash, or a Japanese kabocha pumpkin, those cook up deliciously. The spices make this quick bread quite tasty, and the squash helps the loaf stay deliciously moist. It’s a lot like a pumpkin version of banana bread. Yummy and easy to make.
- 1 1/2 cups (200g) flour
- 1/2 teaspoon of salt
- 1 cup (200 g) sugar
- 1 teaspoon baking soda
- 1 cup (240 ml) pumpkin purée*
- 1/2 cup (120 ml) olive oil
- 2 eggs, beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 cup (120 ml) chopped walnuts
* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.
1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Can easily double the recipe.