Pumpkin bread, the Perfect Sweet Recipe for Autumn.
If you love autumn and its flavors, this is the recipe you absolutely must try. This cake, easy to prepare and incredibly moist thanks to the pumpkin pulp, is the ideal treat to start the day or for a delicious snack.
With its irresistible texture and enveloping aroma, it will become your seasonal battle horse. Forget dry cakes: it will fly off the shelves. Come with me, we start baking right now. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Pumpkin Bread
- 2 1/2 cups all-purpose flour (or 00)
- 3 eggs
- 1/3 cup granulated sugar
- 10 1/2 oz butternut squash
- 1 tbsp baking powder
Tools
I used a glass loaf pan 11 inches long, if you’re interested, I leave the link below.
- 1 Pan loaf pan
Procedure: How to Prepare Pumpkin Bread
Clean and cook the pumpkin (in a pan with a little water or in the oven) until it is soft. Remember to drain the excess water very well before blending it to obtain a smooth puree.
With electric whisks, whip the eggs with the sugar for about 5 minutes, until they become light and fluffy. Gently fold in the blended pumpkin. Then, gradually add the sifted flour together with the baking powder, continuing to work the mixture.
If you like, add some chocolate chips and mix.
Pour the batter into the loaf pan 10 inches (lined with parchment paper) and bake in a preheated static oven at 350°F for 50 minutes. Do the toothpick test before removing from the oven.
Let the pumpkin bread cool completely in the pan.
Ready to be enjoyed. I hope you liked this recipe, see you next time.
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Storage.
The pumpkin bread keeps for 3-4 days inside an airtight container.
