Have leftover pumpkin from Thanksgiving? Don’t let it go to waste: Try making this easy-to-bake pumpkin bread recipe, which has been a staple in my family for decades. Mildly spicy, lightly sweet and very moist, it’s great with a cup of tea, as a tasty brunch side or a main in your kids’ lunchboxes. Picky eater-approved!
- 1/3 cup softened butter or margarine
- 1 cup granulated sugar
- 2 eggs slightly beaten
- 1/4 cup water
- 1 cup mashed cooked pumpkin (puree or canned)
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup chopped nuts (optional)
- 1/2 cup chopped raisins (optional)
1. Preheat oven to 350°F. Grease loaf pan with cooking oil spray, butter or margarine. Set aside.
2. In a large bowl, cream together butter/margarine and sugar until light and fluffy.
3. Combine eggs, water and pumpkin in another bowl. Add to butter mixture and blend thoroughly.
4. Mix flour, baking soda, baking powder, salt, cinnamon and cloves together in a separate bowl. Add about 1/3 at a time to the pumpkin mixture, stirring well after each addition. Mix in nuts and raisins (optional).
5. Spread in 9 x 5-inch loaf pan. Bake in oven for 55 to 60 minutes or until tester inserted into centre comes out clean. Let cool for 10 minutes in pan; turn out onto rack to cool completely.