EASY PUMPKIN BREAD

This Easy Pumpkin Bread was so moist and tender.  Used homemade pumpkin puree or you could pick a can of pumpkin puree if you are pressed for time, both work for this recipe.

Make it  healthier by using whole wheat flour and  naturally sweetened by coconut sugar instead of white sugar.  This Easy Pumpkin Bread  was  mild sweet but you could add up to 1 cup of sugar if you want it sweeter.

Like most of quick bread,  it involves combining dry ingredients with wet ingredients just with rubber spatula.  After well combined, it is ready for baking.  Mine done exactly 60 minutes as oven varies from one another, please check before 5 minutes of baking time.

If you feel to have a smaller bites, turn this into muffin,  fill 3/4 full each muffin cups with batter and bake for 20 - 22 minutes.  You could mix in about 1/2 cup each of chopped walnuts and raisin if desired.

This bread is good for 3 days at the counter or up to 1 week if refrigerated in an airtight container in a single layer.

EASY PUMPKIN BREAD RECIPE

Yield  :   One loaf

3/4 cup plain flour

1 cup whole wheat flour
1/2 cup -1 cup coconut/white sugar
1 1/4 cup pumpkin puree
1 tsp baking soda

1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup oil / melted butter
1/4 cup water
2  large eggs
3/4  tsp salt


METHOD

Preheat oven @ 175 C and grease  9 x 5  loaf pan.

Sift  flour and baking soda and baking powder , mix in salt. 

In another bowl, whisk together sugar eggs, cinnamon and dry ginger.   Add in pumpkin puree, water,  oil/ melted butter.

Add in pumpkin  mixture to the dry ingredients,  stir until well incorporated.

Spread evenly  into prepared pan, bake for  50-60  minutes or until a skewer inserted comes out clean.

Cool in the pan 15 minutes, transfer onto rack to cool completely.

Other  quick bread recipes:

Pumpkin Banana Bread

Blueberry Oatmeal Bread

Fantastic Apricot Bread 

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