Pumpkin Bread

This Holiday season pumpkin has been a great protagonist in my kitchen; from spicy soups to a hearty risotto (check the recipes on my blog). The latest creation is a delicious and rich pumpkin bread you can enjoy with ice cream, milk, some whipping cream, or simply as it is. Here is what you need to make a delicious loaf of pumpkin bread.

Ingredients

– 2 cups pumpkin puree, possibly from fresh pumpkin but cane is ok too (440g)

– 1  cups cane sugar (200g)

– 3 Tbsp honey (80g)

– 1 1/2 cup of sunflower oil

– 2 1/2 cups all purpose flour (345g)

– 1 cup corn starch (120g)

– 3 tsp baking powder (1 bag of Lievito Bertolini o Pane Angeli)

– 4 whole eggs

– 1 1/2 tsp salt

– 1/4 cup water (if needed)

– 1/2 tsp pumpkin spice

– 2 tsp ground cinnamon

– 1/2 tsp ground nutmeg

– 1/2 tsp ground clove

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For the pumpkin

If you want to use a fresh pumpkin, like I did here, you need to roast it before you can use it. Cut the pumpkin in 4 pieces and clean it from the seeds, then roast it at 350F (180C) until soft; the time may slightly vary according to the oven (static or ventilated).

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Once done, scoop the pumpkin pulp out and puree it with the help of a food processor.

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Procedure 

Preheat the oven to 350F (180C). In a bowl combine the flour, starch, the salt, and the baking powder. In a separate large bowl combine the honey, the sugar and the oil and mix it all together until smooth. Separate the egg yolk from the whites and place the whites in the fridge. Add one egg yolk at the time and mix until smooth. Add also all the spices. With the help of a sifter, gradually combine the dry ingredients and mix until smooth.

Once done, place the egg white you saved in the fridge in a large bowl, add a pinch of salt and whip them. Add them to your mix with the help of a wooden spoon making movements from the bottom to the top in order to let your mix incorporate air and make it extra fluffy.

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Take a bread loaf baking pan, butter and flour it then pour the mix it in. Alternatively, you can place parchment paper. Bake for about 1 hour or a bit longer depending on the oven.

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This is how it should look like.

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Since I used fresh pumpkin, the bread turned out very rich and moist. Really delicious! not for blog 3

I hope you try it and love it as much as I did. Enjoy and stay tuned for the next recipe!

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This entry was published on December 7, 2015 at 21:39. It’s filed under Dolci, Piatti della Tradizione, Tradizione Americana, Vegetariano and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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