What better way to celebrate Autumn than by baking a loaf of homemade pumpkin bread? (Bonus: my husband and his friends LOVE this bread, so it’s been proven that it’s an easy way to earn some brownie points.)
When making this bread, I used some fresh pumpkin pulp from a pumpkin my husband and I carved together (click here to see our pumpkin and to print the pattern we used for FREE!).
I separated the seeds from the pulp as he cleaned out the insides (click here to see how I roasted the seeds!) and then purred the pulp with a food processor after we were done carving. Because carving pumpkins aren’t as sweet as baking pumpkins, I added 2 teaspoons of sugar to my pulp.
I then preheated my oven to 350°F and sprayed a 9″ x 5″ loaf pan with olive oil. In a large bowl, I mixed 2 cups of flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt.
In a different bowl, I mixed a cup of my pureed pumpkin (it was actually a little more than one cup, so a can of pumpkin would work just fine), 1/8 cup maple syrup, 1/2 cup brown sugar, 1/4 cup vegetable oil, and one egg.
Then I added the wet ingredients to the dry ones and mixed it up real good. I poured the thick batter into the pan and sprinkled some roasted pumpkin seeds on top (again, you can get the recipe for those pumpkin seeds HERE!).
I baked the bread for about an hour and 5 minutes, although you may find that yours is done sooner (or it might even take more time!). The bread is ready when a toothpick inserted into the middle comes out clean.
All done! Not too hard, is it?