Monday, October 30, 2006

Pumpkin Bread

I roasted another small pumpkin today and got about 6 cups of pumpkin puree from it. Yumm!
Matheus asked for pumpkin soup, which we happily had for lunch and used about 2 cups of puree. Another cup was used in the recipe below, and the rest are already in the freezer, although they won’t stay there too long, as we are definitely in a pumpkin mood and I already have plans for them!
The recipe I am posting today and so easy, but very yummy! I adapted a recipe for Pumpkin Bread and came out with this one. Simple ingredients, and it is basically the same recipe I use for banana bread, just using pumpkin in its place.
I still want to get it a little bit spicier, but it is just a matter of adjusting the amounts and maybe even adding something else in there the next time I make it. I will probably be making this recipe one more time soon, so if I get better results I will certainly report back!
You can add chocolate chips, dried fruits, and even nuts to this bread. Chocolate goes surprisingly well with the pumpkin flavors, and another great combination are dried cranberries and walnuts; I think they really add another dimension of flavors and textures to the finished product!
Today I actually baked my cake (yes, I do think it had a cake texture, and still don’t see this or the banana breads as being actual breads… they are really cake to me!) into some mini panettone molds that I recently got from the Internet. Aren’t they cute??
I bought them to make panettone for the holidays (for ourselves and to give out to the dearest friends!), and couldn’t wait longer to see how something baked in them would look like. And I have to say that I really liked the looks of the pumpkin bread in it, and the molds do have a certain “holidayish” feel, don’t they?!

Pumpkin Bread

3/4-cup brown sugar
1-cup pumpkin puree
1/4 cup canola oil

1/4 cup plain yogurt
1/2 teaspoon vanilla
1 egg
3/4 cup all-purpose flour
¾ cup whole-wheat flour
1 teaspoon ground cinnamon

A pinch of ground cloves
1/2 teaspoons salt
1/2 teaspoon baking soda
Cooking spray

Preheat oven to 350°.
In a bowl combine sugar, pumpkin, oil, yogurt, vanilla, and egg. Add flours, cinnamon baking soda, and salt to the bowl, and mix just until moist.
Pour batter into 1 greased loaf pan (8x4inches). Bake at 350° for 1 hour, or until a toothpick inserted comes out clean. Remove from pan after about 10 minutes and let cool on a wire rack.


Anonymous said...

Aii q lindo q ficouuuuu!!!! Heheh o Natal tah chegando e a lombriga d comer panetone/chocotone tbmm! hehehehe!! Já compramos um mini- chocotone aqui!!! PReciso mandar a foto da toalhinha d natal q eu bordeii!!!
Essa semana mando pra vc!!!
Beijos hermana!!! Saudade de vcs!!!!

Karen said...

Como o bolo cresceu! Deve ter ficado com uma cor muito bonita!

Fer Guimaraes Rosa said...

Ana, ainda tenho muito o que aprender com relacao as aboboras e simiilares. nao sou muito criativa com elas. beijos!

Valentina said...

Ana,I loved this recipe. Pen and paper quickly. I love doing different things with the pumpking I get. By the way, would you mind telling me which company you bought the panetonne molds from? I looked for it like mad some time back and had no success.

Thank you!!

Anonymous said...

Ana, your bread looks so good - and big!! :D

When I first saw the picture I thought you had used yeast.

Akemi said...

Uau, este topo em forma de cogumelo está muito delicioso! Essa época de abóboras é boa demais ne!

Ana said...

Ana, ficou bonitinho, ne!!! Ahhh, eu quero mini chocotone tbem!!

Karen, cresceu mesmo, acho q enchi as forminhas demais, me empolguei! hehe!!

Fe, abobora eh bom demais! eu amo em pratos doces e salgados!

Viviane, obrigada!

Valentina, This is an easy and simple, but very good quick bread. We all liked it here, and I took one for each of Matheus' teachers and they loved it too!

Patricia, thanks!! I think I slightly overfilled the molds! hehe!

Akemi, obrigada!! Abobora eh mesmo muito bom, eu adoro!!