Pumpkin Bread

The first week of November was pumpkin week at school. We had to find some odd shaped pumpkins (big or small) for the school display. In that searching process we ended up with some really cute pumpkins. I made a soup and a curry ( twice ) but still had two more to go. Then I remembered the post about how to make pumpkin puree from DK's blog. I successfully made two jars and  also made this Pumpkin bread using the puree the very next day. The recipe for this bread has been in my bookmarks for ages and I finally got a chance to make it.
I was expecting a dark coloured Pumpkin bread like the ones we get in Starbucks( Iam a big time fan of that) ,but mine turned out more orangish. Its more related to the variety of the pumpkin I guess, Nevertheless the taste was wonderful and we loved every bit of it. I more or less followed the original recipe except the olive oil and added some cloves to have a strong flavour.

The original recipe is from  Simply Recipes Blog

Ingredients

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg powder
1/2 teaspoon cinnamon powder
1/2 teaspoon cloves  powder (optional)
1/2 cup  chopped walnuts

Method:

 Preheat oven to 350°F (180°C). 

Sift together the flour, salt, sugar, and baking soda.

If you do not have the spice powders, just go ahead and powder the whole cloves, cinnomon and scrape the nutmeg.Worked well for me.

 Mix the pumpkin puree, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one large loaf.