Pumpkin Bread

In anticipation of Halloween I bought 2 big carving pumpkins and 3 little pumpkins that were labeled as “pie pumpkins”.  I had originally intended to carve all 5 of them.  I thought maybe to have a half moon, or a star, or something small and singular on the small pumpkins, to sit around the big pumpkins.  That didn’t happen.  I only carved the two large carving pumpkins.   Unsure what to do with the unused pumpkins, I ultimately cooked them down, and turned them into pumpkin puree.

With a boat load of fresh pumpkin puree, I had to find a way to use it, so I scoured the internet for ideas.  I found a recipe for “Pumpkin Banana Bread” but quite honestly, I didn’t like the sound of that.  I omitted the bananas, and subbed in enough additional pumpkin to compensate hoping that it wouldn't turn out too dry, or crumbly. I also didn't have any cloves on hand, and didn't want to buy them for just one recipe, so I subbed out a few of the spices for the Pumpkin Pie Spice, and I used powdered vanilla - not liquid vanilla extract.

To my delight, it turned out really good, and was super moist. I ate it as a dessert this evening with a glass of herbal tea (“Serendipitea”) that I picked up at the local farmer’s market this morning. I still have a couple cups of pumpkin left that I have to decided what to do with – maybe some kind of spread to put on the bread?

3/4 cup unbleached all purpose flour
1/2 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp Pumpkin Pie Spice
1-1/4 cup pureed pumpkin
2 tbsp butter, softened
1/2 cup dark brown sugar
1 large egg white
1 large egg
1 tsp vanilla extract

Preheat oven to 325°. Grease a 9x5 inch loaf pan with baking spray.

In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.

In a large bowl, cream butter and sugar with an electric mixer. Add egg, egg white, pumpkin and vanilla, and beat at medium speed. Scrape down sides of the bowl.

Add flour mixture and blend at low speed until combined. Do not over mix.

Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.