Pumpkin bread
Delicious and easy Pumpkin Bread recipe featuring 4 cups of fresh pumpkin, self-raising flour, dried oregano, rosemary, 1% fat milk, and eggs. Perfect for a cozy fall treat or any time of the year! Enjoy a fragrant, fluffy loaf that's moist and full of rich, earthy flavors.
- 15 May 2024
- Cook time 55 min
- Prep time 30 min
- 6 Servings
- 6 Ingredients
Pumpkin bread is a warm and inviting treat, perfect for cozy fall days or as a unique bread option for any season. This recipe combines the richness of pumpkin with aromatic herbs like oregano and rosemary to create a savory bread that stands out. Easy to prepare and full of flavor, this pumpkin bread is sure to be a hit with family and friends.
Ingredients:
Instructions:
- If using fresh pumpkin, peel, seed, and dice it.
- Place the diced pumpkin in a pot of boiling water and cook until tender (about 10-15 minutes).
- Drain the water and mash the pumpkin until smooth. Set aside to cool slightly.
- In a large mixing bowl, combine the self-raising flour and dried oregano.
- Stir well to evenly distribute the oregano through the flour.
- In a separate bowl, whisk together the eggs and milk until fully combined.
- Add the mashed pumpkin to the egg-milk mixture and mix well until smooth.
- Make a well in the center of the dry ingredients.
- Pour the pumpkin mixture into the well and gently fold the ingredients together until just combined. Do not overmix.
- Gently fold in the finely chopped rosemary into the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- If the top is browning too quickly, cover it loosely with aluminum foil.
- Remove the pumpkin bread from the oven and let it cool in the pan for 10 minutes.
- Then transfer it to a wire rack to cool completely before slicing.
- Slice the pumpkin bread and enjoy it warm or at room temperature. It can be served plain or with a spread of butter or cream cheese.
Tips:
- Use fresh pumpkin puree for a more intense flavor, but canned pumpkin can also be used for convenience.
- For a fluffier texture, ensure your self-raising flour is fresh or add a bit of baking powder if in doubt.
- Feel free to experiment with herbs. Sage and thyme are also great additions to complement the pumpkin flavor.
- Allow the bread to cool completely before slicing to maintain its shape and texture.
- If you prefer a sweeter version, consider adding a bit of brown sugar or honey to the batter.
With its delightful blend of pumpkin and herbs, this pumpkin bread is a standout addition to your baking repertoire. Whether enjoyed on its own, with a spread of butter, or as a savory companion to soups and salads, this bread is versatile and delicious. Follow these tips for best results, and enjoy the warm, aromatic goodness of homemade pumpkin bread.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 240kcal | 9% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 2.25g | 6% |
| Sugar 3.40g | 3% |
| Fat | |
| Fat 2.82g | 3% |
| Saturated 0.78g | 3% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 380ug | 43% |
| Choline 70mg | 13% |
| Vitamin B1 0.21mg | 18% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 1.34mg | 8% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 7mg | 8% |
| Vitamin E 1.18mg | 8% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 77mg | 6% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 1.82mg | 16% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 410mg | 12% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 1.15mg | 10% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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