Pumpkin Bread by Juan Romero

Dessert

Pumpkin Bread by Juan Romero

Yields 1 load
  • Desserts

Ingredients 

  • 1 1/4 cup pumpkin puree (from your very own roasted pumpkin)
  • 1/4 cup honey
  • 3/4 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves

Method 

Preheat oven to 350º degrees

  1. Grease and flour an 8.5" x 4.5" loaf pan. Set aside.
  2. In a large mixing bowl, combine pumpkin puree, honey and brown sugar. Mix until smooth. Add vegetable oil.
  3. Beat eggs together and add to the pumpkin mixture.
  4. In a small bowl, combine dry ingredients. Gradually sift them into the pumpkin mixture.
  5. Pour batter into the prepared loaf pan.
  6. Sprinkle with cinnamon and sugar and bake for about 1 hour (or until springs back slightly to the touch).

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