Once the weather starts to get cooler, I love spending weekends making some comfort food to have ready and waiting for us. Soups, a roast chicken dinner, a nice dessert, but for me, in the fall, there’s nothing I like better than a piece of warm pumpkin bread, with a cup of tea. Filling, flavourful and delicious!
Pumpkin
I’ve been making this recipe forever and it was my contribution to many bake tables through the kid’s school years. This recipe calls for chocolate chips and walnuts, of which you can leave either out. It’s still good, but they do make it feel more like a treat if you put them in. You can pick up some real pumpkins at any of our local markets, like Wile’s Lake Farm Market, and cook up some fresh pumpkin, or you can just used canned pumpkin, which is what I do. 😉
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup canned pumpkin
- 2 cups flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts
- Cream butter and sugar together in a bowl or mixer
- Beat in eggs one at a time until smooth
- Stir in pumpkin
- In another bowl combine remaining ingredients
- Stir to mix then add to other bowl
- Stir all together just until moistened
- Spoon into greased 9x13 inch loaf pan
- Bake at 350 F for 1 hour of until the centre is cooked through
- Cool in pan for 10 minutes
- Turn loaf out onto a wire rack to cool
Pumpkin Bread: Quick Breads
Breads like this also freeze well, so I often will make two at a time, and put one away. People don’t “drop in” like they used to, but I like knowing I have something on hand in case we have company. On Sundays we typically have a late brunch, so an afternoon snack with pumpkin bread, cheese and a few cut up veggies, is just right and doesn’t ruin any Sunday dinner plans you might have.
Do you have a favourite pumpkin recipe? Do you use canned or actually cook up your own pumpkin? Leave a comment and let us know!
As I read this I have a pumpkin roasting in the oven along with the seeds. It is quite easy to do and I then freeze it in packs of one cup. Today I used a bunch in a pie and will make this bread recipe tomorrow. Thanks.
That sounds perfect Wendy. I’m going to try roasting a pumpkin one of these years. 🙂