If you are into the pumpkin spice craze that goes around the fall, you’ll love this pumpkin bread. I am not so much into pumpkin as a dessert, I decided to try pumpkin bread anyway, and I was absolutely not disappointed.
This recipe contains pumpkin spice, and everything nice!!!
Ingredients:
1 cup of Oil
1/2 cup of raisins
1 1/2 cups of flour
1 cup of pumpkin purée
1/2 cup of brown sugar
Pumpkin seeds
a pinch of salt
2 eggs
1 tsp baking soda
1/2 tsp baking powder
1/3 cup of milk
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 tbsp of almond extract
Let’s get started!!!
Start by making the pumpkin puree and the seeds. Before that let’s talk about the type of pumpkin to use. Usually sugar pumpkins are recommended for pumpkin puree. And I’m sure that they are fine and perfect, but I prefer to use kabocha for any pumpkin recipe that I am making. Scoop out the seeds from the pumpkin, and place it face down on a lined baking sheet. Bake the pumpkin in a 400 degrees F oven for about 35-40 minutes. A fork or table knife will enter very easily when it is done. When the pumpkin is done baking, scoop out the flesh, put it in a blender or food processor, and blend until a smooth puree forms.
While the pumpkin is baking, get the seeds ready. Wash the seeds under water to take out the fibrous pumpkin stuck to them. After that dry the seeds meticulously with a paper towel. It’s important that they are dry before going in the oven because, you don’t want to steam them. Put them in a 350 degrees F oven to bake for about 15 minutes or until golden brown. When they are out, sprinkle them with some salt.
Preheat the oven at 350 degrees F
Now, let’s get to the bread part of the recipe. It’s actually just a cake baked in a loaf tin; not an actual bread. Mix the raisins with the dry ingredients. In a bowl, put the flour, baking soda, baking powder, the spices ( cinnamon, nutmeg, ginger, clove) and mix them together. Add in the raisins and mix the in the flour. By mixing the raisins in the flour, they won’t sink down to the bottom of the pan when baking. Next is the wet ingredients. In another bowl, whisk the milk, oil and a pinch of salt together. Whisk the eggs in the milk mixture. After that, add in the extract, puree and sugar and whisk them well into the milk mixture.
Fold the dry ingredients into the wet ingredients in two parts. Pour the batter in a greased loaf tin and top the batter with the baked pumpkin seeds. I push the seeds slightly in the batter with my spatula to make sure that they stick while cooking in the oven. Bake the cake for about 40-45 minutes. If an inserted knife from the middle comes out clean, then it is ready.
Serve warm
Enjoy your dessert
Thank you for your time