Pumpkin Bread

  This is one of my favourite loaf recipes ( along with banana and zucchini bread).  It is super moist and has a cake-like texture.   There is probably a way to make it healthier, like to substitute the oil with applesauce or reduce the sugar, but I'll leave that up to you to experiment with and give you the original recipe! 

THIS RECIPE MAKES 2 LOAVES


2 cups pumpkin puree
1 cup oil
1  cup white sugar
1 cup brown sugar
4 eggs
2 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
Pepitas (pumpkin seeds) for garnish

Mix the wet ingredients in a large bowl and stir until smooth.  Mix the dry ingredients in a separate smaller bowl. As with any quick loaf or muffin recipe, add the dry ingredients to the wet and only stir/blend until incorporated and don't overmix. If you do, it won't rise properly and will be dense.

Put into 2 greased loaf pans and garnish with the pepitas.  Bake at 350F for 45-55 minutes.  By the way, I just started using silicon loaf pans and am very happy with the results.  I place them on a cookie sheet and the heat seems to distribute just fine and I don't get tough crusts like I used to with metal or glass loaf pans.

Make sure you use pure pumpkin puree, NOT pumpkin pie filling. This can will make one recipe and leave enough leftover for snacks for Stanley! 

Stanley LOVES pumpkin-see him beg for it???  He is definitely more of a veggie fan than a fruit fan.  Pumpkin is also highly recommended for a healthy digestive system for dogs 

Wet ingredients 

Dry ingredients