Pumpkin Fruit Bread Recipe
Made with fruit Superbread
Description:
Pumpkin bread is one of the most delicious and easy ways there is to celebrate fall—and is truly one of the most perfect vehicles for baking with pumpkin, everyone's favourite autumnal ingredient. Not that there's anything wrong with pumpkin pie or pumpkin whoopie pies or even pumpkin cookies, but pumpkin bread (particularly if you add some chocolate chips) is so perfectly flavourful and sweet and wonderfully easy-peasy to assemble that it deserves all of the autumn baking love.
Preparation Time
15 mins
Cook Time
65 mins
Total Time
80 mins
INGREDIENTS
Ingredients:
- 1 2/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/4 cups firmly packed light brown sugar
- 1/2 cup vegetable oil, or other neutral oil
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 7 1/2 ounces pumpkin puree, about 1 cup, or half of a 15-ounce can
- 1 cup semisweet chocolate chips, optional
- Turbinado sugar, for sprinkling, optional
Instruction
- Preheat oven to 325℉ (160℃). Combine pumpkin, sugar, butter, water and eggs. Beat 1 min. at mediums speed with an electric mixer. Add flour, soda, salt, cinnamon and cloves. Beat 1 min. at mediums speed. Stir in dates or raisins and nuts. Pour into a greased 8 x 4 inch or 9 x 5 loaf pan. Bake for 50 to 60 minutes until done. Cool in pan 5 minutes. Remove from pan and cool completely. NOTE: This tastes just as terrific after being frozen as it does fresh baked.