If you're looking for a way to use up that lovely fresh pumpkin puree that you have left over after making those yummy pumpkin pies , then here's a great recipe that you will love as a treat :) It's delicious and a great Autumn treat.
1 and half cups of plain flour (all purpose)
1 and half cups of granulated sugar
half a cup of pumpkin puree
2 medium eggs
half a tsp salt
half a tsp baking powder
half a tsp baking soda
half cup of cooking oil
1 tsp vanilla Extract
1 tsp pumpkin spice or as needed
This recipe does not require any butter as the oil is the substitute.
Method and preparation:
Pre heat the oven to 180 (350)
Now add the sugar and mix through.
Now sift in the flour , baking powder, baking soda and salt.
Gently fold the the flour into the wet mixture until it's all incorporated but do not over mix as this will make the bread dense.
Lightly grease a loaf tin and carefully pour in the batter.
Bake in the middle shelf for 50 minutes or until the skewer inserted in the center comes out clean.
Let the pumpkin bread cool for a few minutes ( yeah right)
Then slice and enjoy with my delicious Maple Butter
Please try this recipe, I guarantee it will be a hit with everyone :)
Note : Because this bread is made with oil and not butter it will stay soft in the fridge for a week and you can also freeze this bread too :) Enjoy.