Recipe: Moist Pumpkin Bread

Cheese Pumpkins make good hats

Cheese Pumpkins creamy texture can be made into soup, pie, and bread.
A quick google and recipes abound for pumpkin custard, pumpkin ice cream, pumpkin ravioli filling… the list goes on and on!

Pumpkin bread is a simple, delicious recipe for a snack or dessert. For a gluten-free option, replace all-purpose flour with almond or coconut flour.

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil or butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups pureed roasted pumpkin

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the pumpkin. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for at least 15 minutes and turn out onto a cooling rack . Since it is a moist cake cool completely before slicing.. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

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