Foodie Friday: Pumpkin Bread

What's October without fresh pumpkin bread? I've never made a pumpkin bread before so this was a fun experiment for me.

We started by picking a pumpkin from the farmer's market. Caitlin picked two; a big one and a little one. I should have taken a picture.

Next, since I had never made it before I looked up several recipes. They were all pretty similar with just a few variations. I took what I liked and left what I didn't. The biggest thing I noticed was that some recipes called for vegetable oil and some called for butter. I chose butter.

Pumpkin Bread
3 cups flour
16 oz pumpkin puree (recipe following)
3 eggs
2.5 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1.5 tsp baking soda
1 cup butter - really soft, half melted ( I put my really cold butter in the microwave for 30 seconds & it was perfect)

Pumpkin Puree:
You could use canned or you can make your own. Cut your pumpkin in half and scoop out all the seeds and yucky stuff. Turn upside down, skin out, on a lining baking pan; not a baking sheet because cooking it renders juices and you don't want that spilling all over your oven. Bake for 45 - 50 minutes at 350. Scoop out the inside and you have your pumpkin puree.

Mix all ingredients and bake for 50 minutes - 1 hour at 350. You'll know it's done when a toothpick inserted into the middle of the bread comes out clean.

Enjoy!

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