Baking with pumpkin has become a new favourite of mine. The cakes become very moist and can store in room temperature for several days. I prepare the pumpkin in two different ways. Either I make a pumpkin puree or I grate the raw pumpkin and use it directly in the batter. In this recipe I have used pumpkin puree (*see description below).
However, I have also grated pumpkin and used it as a substitute for squash in the Lemon Squash Bread.
Follow the steps below to make two loaf pan pumpkin bread cakes.
Ingredients
450g flour
2 ts baking soda
½ ts salt
4 ts cinnamon
½ ts ground ginger
½ ts ground nutmeg
½ ts ground allspice
4 large eggs (room temperature)
500g sugar
680g pumpkin puree*
240g butter, melted
1 dl milk
Preheat oven to 175°C with the rack in the lower third. Bake for 60 min.
Instructions
- First, prepare 2 loaf-pans with baking paper or butter
- Then, mix the dry ingredients (flour, salt, baking soda, spices)
- Whisk together the rest of the ingredients (eggs, sugar, pumpkin, melted butter, milk).
- Stir the dry ingredients into the wet ingredients until combined
- Pour the batter into the prepared loaf pans
- Bake for about 60 minutes (insert a toothpick into the center. If it comes out clean, the cake is done)
- Remove from the oven and cool for 10 minutes
- Then, remove the loaf from the pan
- Store at room temperature for 4-5 days or freeze for longer storage
*Pumpkin puree
Create pumpkin puree by cooking pumpkin with ½ dl water for about 30 min, or until moist. Use as little water as possible, but beware of burning. You can also bake the pumpkin in an oven, if you prefer. Finally, blend the pumpkin in a food processor. Cool off. The puree can be canned or frozen for later use.
The cakes store well in room temperature for several days, but they can also be frozen. I usually slice up the cakes and freeze the slices with baking paper. That allows me to easily defrost the amount of slices that I need.
