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Holding onto my last pumpkin puree of the year

Pumpkin is such a seasonal ingredient. It is almost impossible to find a can of pumpkin puree unless it’s around Thanksgiving time. (Yes, I use a canned ones for making pumpkin bread and am not ashamed of it. :)) Most markets stopped carrying them right after thanksgiving. So when I saw stacks of them at a health food store  (They were talking to me. ‘Last call, sister. Last call’) I bought 6 of them. ‘Cause I knew I won’t be seeing these babies till next year’s Thanksgiving ….so here I am, holding on to my last pumpkin puree of the year…
I posted my pumpkin bread recipe back in October. But I liked this recipe so much I had to share.
October pumpkin bread I posted is ‘cakey ‘deliciousness but this one is more like…..’bready’ deliciousness. Something you want to have for breakfast with a cup of coffee without getting sugar high. It’s now or never, I mean till next year, so go grab that last pumpkin puree of the year~~

(Makes 2 loaves. Freeze one or give it to your neighbor)
1 can (15 oz) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) softened butter
3 eggs room temperature
1 teaspoon vanilla extract
2 1/2 cup flour
1 Tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground glove
1/2 teaspoon salt
chopped walnuts and chocolate chips

No need for a stand mixer. Grab that whisk and say hello to your bicep.
1. Whisk softened butter, pureed pumpkin, brown sugar and white sugar. (I microwave butter about 30 seconds to soften it up. Don’t melt it thought. )
2. Add eggs and vanilla extract. (I put the eggs in a bowl of warm water for about 5-10 mins to bring them to a room temperature quickly.)
3. Combine all the dry ingredients in a bowl
4. Slowly incorporate dry ingredients into a wet ingredient mix. (Don’t overmix)
5. Stir in chopped walnuts and chocolate chips
6. Bake at 350’F for 40 mins or till toothpick inserted in the middle comes out clean (Don’t over bake!)

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