Tag Archives: Pumpkin Bread

Pumpkin Bread Round 2

22 Jan

After several days of delay, I have finally recreated the pumpkin bread.  It’s pretty enough to take a picture of and yummy enough to put  the recipe up.

IngedientsPumpkin Bread Recipe

  • 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 (I just used canned, but be warned, this is over half of a can, so either make a second smaller loaf or use the leftovers for something else!)
  • 1/2 cup (120 ml) olive oil (I use less and it’s definitely still moist)
  • 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
  • Butter for pan

Preheat the oven to 350 (180 C)Sift the flour, salt, sugar, and baking soda together in a large bowl.  In a second bowl, mix together pumpkin puree, olive oil, eggs, water, and spices.  Combine with the dry ingredients, being careful not to over mix.  Stir in walnuts.  Pour into well buttered loaf pan.  Bake for 50-60 minutes or until skewer comes out clean.  Turn out of pan and set on wire rack to cool.  Enjoy! (My thanks to Elise on Simply Recipes for this one!)

The Finished Product

The Finished Product


Pumpkin Bread

18 Jan

Not only has it not snowed today, it’s actually sunny.  This afternoon promises a long walk through the Glasgow Botanic Gardens with Matthew and a cold nose.  I’m excited to bundle up and go out.

As noted in last night’s post, pumpkin bread was in my near future.  I spent the early afternoon baking (and making a mess) in my sunlit kitchen.  While I may have mentioned that my kitchen is tiny (at least by my standards, although certainly not by New York apartment standards), I may not have mentioned that it has a window that is nearly floor to ceiling.  Typically, this makes the room cold and not terribly bright, as it is Glasgow in January (or October or November or December as the case may be).  But today it was calling my name as place to enjoy the sun, but stay relatively warm in the heat of my oven.

The bread turned out wonderfully. I made the first batch without walnuts and it was half eaten before I could take a picture, so I’m posting the one from simply recipes instead.    Tomorrow, the plan is to make a second loaf with the other half of the pumpkin can and walnuts.  I wanted to do it tonight, but I’ve run out of flour and am super low on olive oil.  I’ll post the recipe, the tweaks I’ve made, and my own photos tomorrow, assuming I can keep Matthew away from the finished product long enough.

Mmmm… Pumpkin Bread