Spiced Pumpkin Bread
Committee meeting working lunch, 11/29/11 – served as a loaf
Community meeting/training dinner, 2/27/12 – served as iced squares
This recipe is very adaptable and always a hit. It works equally well with canned pumpkin, cooked and mashed fresh pumpkin, or cooked squash of any kind. It is also delicious with canned or cooked mashed sweet potatoes.
- 3 ½ cups all-purpose flour
- 2 ½ cups sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 tablespoon cinnamon
- heaping ½ teaspoon nutmeg
- heaping ¼ teaspoon cloves
- heaping ¼ teaspoon ginger
- 2 cups cooked mashed squash (canned pumpkin, or any cooked mashed squash or sweet potatoes)*
- 1 cup vegetable oil
- 1/3 cup water
- 4 eggs
Preheat oven to 350 degrees and grease two 9”x5”x3” loaf pans.
In a large bowl, mix together the dry ingredients: flour, sugar, baking soda, salt, and spices.
In a medium bowl, mix the wet ingredients: squash, oil, water, and eggs.
Add the wet ingredients to the dry ingredients and mix only until just combined.
Divide batter evenly between the two prepared pans and bake for about 70 minutes, until a toothpick inserted in the center of each loaf comes out clean.
Yield: two loaves
Variation: Iced Pumpkin Bread Squares
Instead of 2 loaf pans, grease a 9”x13” pan. Prepare recipe as directed above and pour into prepared pan. Bake 20-30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool.
- 1 tablespoon lemon juice
- 1 cup powdered sugar (approximately)
Whisk powdered sugar into lemon juice until the icing reaches a spreadable consistency. Spread on cooled pumpkin bread. Cut into squares and serve.
*While canned pumpkin is convenient, this bread can be an opportunity to use local garden squash of any variety.