Versatile Pumpkin Bread: Make It Special AND Frugal With Add-ins From Your Pantry (Hausfrau Fri)
Y'all asked me to post some recipes showing how I use the winter squash from our garden. So, here's the first of a few videos I hope to post through the fall/winter showing our favorite dishes with roast squash.
I often roast and freeze squash in 2 cup quantities. When I want to make pumpkin bread, I pop a jar out of the freezer the night before and let it thaw in the fridge. (Please do not waterbath can roast/mashed pumpkin!)
One of the things I love best about this recipe - like most of my recipes - it provides you the ability to swap in whatever special ingredients you have on hand to gussy up the loaves. It's like a Choose Your Own Adventure! This means even if I need to use up large amounts of pumpkin and bake this bread every week, I can mix up the add-ins and no one gets bored of pumpkin bread!
Recipe below, but check out my Gussy Up Your Quick Bread list
for suggestions of mix-ins (affiliate link - I get a small commission if you purchase from this list):
Angela's 2 Loaf Pumpkin Bread
Prep time: 15 min. Bake time: 50-70 min
2 C mashed roasted winter squash/pumpkin (or one 15 oz can of pumpkin puree)
1 C granulated sugar
2/3 C dark brown sugar, packed
2/3 C vegetable oil
3 Tbsp blackstrap molasses
1 tsp pure vanilla extract
4 large eggs
3 C all-purpose unbleached flour (sub in up to 1 cup whole wheat if desired)
2 tsp baking soda, sifted
1/2 tsp baking powder, sifted
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Mix n match the following:
up to a total of 1 C Add-ins in a combination you like:
-chopped nuts, sesame seeds, chocolate chips, chopped dried fruit, peanut butter chips.
up to 1/2 C Layer-ins:
- in the middle of the loaf: up to 1/2 cup peanut butter, nutella, chocolate spread, apple butter, or tahini. Add half the batter to the pan, drop in spoonfuls evenly across the surface, then add the remaining half of the batter
up to 1/3 C Add-on-tops:
- Add all batter to the pan, then sprinkle with your choice of Swedish sugar, brown sugar, oats, sesame seeds, sanding sugar, chopped nuts, chopped chocolate, pepitas, chopped candied ginger.
Grease two 9x5 pans (if you use an 8x4, decrease mix-ins/layer-ins by at least 1/2 C)
Heat oven to 350 F, with rack in the middle.
Mix wet ingredients together in a large bowl. In a separate bowl, combine all dry ingredients, taking care to sift the baking soda and powder.
Follow directions for adding additional mix-ins, layer-ins, or add-ons at your choosing.
Bake 45-60 min for smaller loaves and 50-70 min for larger until done in the center.
Cool ten min on a wire rack, then run a knife around the edges and flip out.
FYI: this recipe freezes great! Wrap double and freeze leftover slices or even a whole loaf.
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