Tuesday, October 05, 2010

Recipe of the Week

This week is all about Pumpkin Bread.

Pumpkin Bread

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup pumpkin purée**
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Preheat oven to 350 F.
Butter and flour a loaf pan, mine is 9x5x3".

Sift flour, sugar, salt, baking powder, and baking soda
into a medium sized bowl. whisk lightly to combine.

In a large bowl, whisk the puree, olive oil, water, eggs, and spices.

Add flour mixture into the large bowl and whisk til just combined,
do not overmix.

Pour batter into the loaf pan and bake for about 50-60 minutes,
a cake skewer poked in the very center of the loaf should come out clean

** I do recommend using fresh pumpkin.
(There is nothing wrong with canned pumpkin,
but why not use an ingredient when it's at its peak??)

It's very easy to roast and puree, and can be done
a day or 2 ahead. Set the oven to 350 F, cut the pumpkin
in half lengthwise, and scoop out the guts and seeds.

( bonus: roast up the seeds with some salt and cayenne pepper!!)

Place halves cut side down on a baking sheet and roast
for about 45 minutes. Let cool, then peel or cut off the skin,
slice in to smaller pieces and place in food processor.
Process til it has a smooth texture.
Store in the fridge, it should last about a week.

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