It’s the season of the pumpkin. Everywhere I look I see pumpkins and fall decorations.
Fortunately, I love pumpkin — pumpkin soup, pumpkin ravioli, pumpkin cookies and, best of all, this pumpkin bread. It’s super moist and flavorful.
I used a fresh pumpkin that I roasted. All you do is cut the pumpkin in half and scoop out all the seeds. Place the pumpkin, cut side down, on a baking dish and bake for about an hour in a 350 degree oven, or until it’s fork tender. When it’s done, allow it to cool, and you can easily remove the skin. Mash it up with a potato masher and you’ve got incredible tasting pumpkin puree that you can use in all kinds of recipes.
This recipe makes two loaves and that’s a good thing. We ate the first loaf in one day!
The Best Pumpkin Bread
3 1/2 cups all-purpose Flour
2 cups Brown Sugar, packed
2/3 cup Cane Sugar
2 cups Pumpkin Puree (fresh is best!)
1 cup Butter, melted
1/3 cup Milk
2 tsp Baking Soda
1 tsp Salt
1 tsp Nutmeg, ground
1 1/2 tsp Cinnamon, ground
1 cup Walnuts, toasted and chopped
Preheat oven to 350 degrees.
Butter and sugar two 8 x 4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, butter, milk, baking soda, salt, ground nutmeg and ground cinnamon.
Mix until all of the flour is gone.
Fold in the nuts.
Pour batter into the prepared pans.
Bake at 350 degrees for 1 hour, or until a toothpick inserted in the center comes out clean.
Remove from oven and cover loaves with foil tightly.
Allow to steam for 10 minutes.
Remove foil and turn out onto a cooling rack.
Allow to cool completely.