The Ultimate Pumpkin Bread

Adapted from: Julie Clark

Serves: 2 small loaves (8-10)

Prep time: 15 minutes
Cook time: 60 minutes

Ingredients:

240 ml (1 cup) canola oil
1 cup sugar
3 large eggs
2 tsp vanilla extract
2 cups solid pack pumpkin puree or kabocha pumpkin puree
1/4-1/2 tsp fresh ginger, grated
3 cups flour or GF alternative
1 tsp salt
1 tsp baking / bicarb soda
2 tsp baking powder
1 heaping tbsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

I love this bread. It's easy to make and divine to eat--not too sweet, can be eaten with or without a buttery spread, and is the perfect way to eat a pumpkin. 

In Australia, Halloween and fall pumpkin are not a big deal. Whilst Costco (yes, Costco!) did have giant ornamental pumpkins, they come at a strange time as we are entering the beautiful season of wildflowers and springtime. So this recipe is for you, you Northern Hemisphere PSL-drinking friends. I scoured the local shops looking for pumpkin puree (I found none). A quick google search taught me to steam/boil & blend kabocha squash. It worked! It is not quite the same as pumpkin in this recipe, but it is absolutely delectable and deserves a spotlight for itself. 10/10 recommend kabocha if it is a preference or the only squash available.

So, my friends, delight in $0.99 cans of pumpkin and fill your house with the smell of autumn when you bake this recipe. The slices will go fast. 

These can also be baked as muffins--bake for 15-20 minutes or until a knife or toothpick poked in the middle of one comes out clean. 

Serve warm or room temperature, with or without butter, and definitely with a cup of tea or coffee. 

Ingredients:
240 ml (1 cup) canola oil
1 cup sugar
3 large eggs
2 tsp vanilla extract
2 cups solid pack pumpkin puree or kabocha pumpkin puree
1/4-1/2 tsp fresh ginger, grated
3 cups flour or GF alternative
1 tsp salt
1 tsp baking / bicarb soda
2 tsp baking powder
1 heaping tbsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Directions:
1. Preheat the oven to 162 C / 325 F. Grease and flour 2 small loaf pans.

2. In a medium bowl, mix the oil, sugar, eggs, vanilla, pumpkin, and ginger. Set aside.

3. In a large bowl, mix flour, salt, bicarb / baking soda, baking powder, cinnamon, clove, and nutmeg.

4. Add wet ingredients to dry ingredients and mix until just combined. Do not over mix.

5. Divide the batter between the pans. Bake until a toothpick comes out clean (40-50 minutes).