The quintessential quick bread of the fall with an optional orange glaze!
Oh, pumpkin season!
Now’s the time for pumpkin bread, don’t you think?
Elise Bauer
You’ll get more roasted and caramelized flavor that way.
Steaming or boiling also works, though you’ll miss the extra flavor from the roasting.
Can I Cook With a Halloween Pumpkin?
Elise Bauer
Not all pumpkins are equal when it comes to cooking!
Those large carving pumpkins?
Probably best left to carving, and maybe salvaging theseeds to roast.
Elise Bauer
Jack-o-lantern pumpkins are raised more for their durability than for their taste.
How To Make Your Own Pumpkin Puree
Want to make your own pumpkin puree?
Freeze whatever is left over for future use.
Elise Bauer
Wrap it first in plastic wrap, then in foil.
Freeze for up to three months.
More Great Pumpkin Recipes:
Pumpkin Bread
you might easily double this recipe.
Elise Bauer
If using the glaze, there is enough glaze for two pumpkin bread loafs.
Don’t have molasses?
Use a large metal spoon to scrape out the seeds and stringy stuff.
Elise Bauer
Place the pumpkin halves cut side down on a foil-lined baking sheet.
Bake at 350F until soft, about 45 minutes to an hour.
Cool, scoop out the flesh.
Elise Bauer
Measure out 1 cup of puree for this recipes and freeze whatever you don’t use for future use.
Put in the middle rack of the oven.
Butter the insides of a 4x8-inch loaf pan.
Elise Bauer
If adding chopped pecans or walnuts, stir them in.
Pour the batter into the loaf pan and smooth the top.
Remove from oven and let cool in the pan for 5 minutes.
Invert it to loosen it from the pan and put the loaf on a rack to cool completely.
If too thick, add a little more juice.
If too thin, add a little more powdered sugar.
Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing.
Tip: use a serrated knife to slice.
Fewer crumbs that way!
