We ended up coming home with about nine pumpkins from the patch this weekend; apparently we really love Halloween in my household (I use the term “we” rather loosely, I just smile and nod). One of these pumpkins happened to be of the smaller baking variety, and I decided on a whim to make some pumpkin bread for a late-night date.
My favorite thing about fall/winter breads is their dark, moist, pudding-like consistency, so I thought I’d up the anti on this batch and add an unusual amount of eggs, pumpkin puree and mochi flour to get a nice spongy wet bread. I mostly winged it, loosely borrowing from some gingerbread and banana bread recipes I had lying around.
Recipe: (makes 1 large loaf and 6 mini bundts)
3 cups pumpkin/banana puree
(home-made puree: 1 small sugar pumpkin & 2 bananas; or 1.5 cans if you’re not making your own)
3 cups vegetable oil
2 cups sugar
3 cups all purpose flour
1 cup mochi/rice flour
2 tsp baking powder
2 tsp baking soda
Ground cloves, cinnamon, cardamom, allspice,
ginger and dark baking syrup to taste (I used up to several tbsp of each)
- Get your hands on some pumpkin/banana puree. You can use cans or make your own, I opted for the home-made route: take 1 small sugar pumpkin, roast it in pieces till soft, skin it and then blend it with the spices, syrup and bananas. If the consistency is more watery than the stuff you get from a can you should strain it before use.
- Mix together the flours and baking soda/powder in a bowl
- In a separate bowl beat together sugar and vegetable oil. When well incorporated add in eggs followed by the pumpkin/banana puree.
- When it’s a nice light and homogenous mix, beat in the dry ingredients a cup at a time.
- Butter and flour your loaf/bundt pans (I personally like to use plain breadcrumbs in the Finnish fashion instead of flour).
- Bake in the oven at 350 F until stick inserted into center comes out clean (about 1.5 hours for large loaf, 30 minutes for mini bundts).
- Cool for 5-10 minutes on counter before unmolding bread onto rack. Enjoy with butter!