Pumpkin Bread

by Chef Matthew Jennings

Serves 8

You’re used to carving your pumpkins for Halloween, but why not use everyone’s favorite gourd to make everyone’s favorite quick bread? Toss the can to the side and use freshly roasted pumpkin to make this spicy treat from Matt Jennings. To make the real thing, place a halved, de-seeded pumpkin (an edible variety please – those big guys may make great jack o’lanterns but they’re not so tasty) on a large rimmed baking sheet and roast in a 400 degree oven for about an hour, or until fork tender. Then, just cool, scoop out the flesh from the skin and puree in a food processor.

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup roasted pumpkin, pureed
• 1/4 cup olive oil
• 1/4 cup unsalted butter, melted
• 2 eggs, beaten
• 1/4 cup water
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/2 cup toasted pecans, chopped (optional)

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Sift together the flour, salt, sugar and baking soda. In another bowl, mix together the pumpkin, olive oil, butter, eggs, water and spices until well blended. Combine with the dry ingredient mixture but do not over mix.
3. Pour the mixture into a well buttered loaf pan. Bake for 50 to 60 minutes in the preheated oven or until a skewer inserted into the center of the bread comes out clean.
4. Remove the pan from the oven, turn the bread out of the pan and cool completely on a wire rack.

 

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