August 13, 2024

Incredible Creations ｜ Pumpkin Bread

What's Cookin Good Lookin - Homemade Food Ingredients - Pumpkin Bread / Zucchini Bread Holiday Cooking Christmas Cookies

Pumpkin (or Zucchini) Bread

Less a bread and more akin to a cake. This holiday favorite is both sweet & savory. Something that truly satisfies everyone.

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Prep Time 5

Cook Time 1

Equipment

3 Mixing Bowl
Scale (optional, but highly recommended)
Measuring Equipment (Cup/Tablespoon/Teaspoon)
Grater (if using Zucchini)
Kitchenaid Mixer with Paddle Attachment (optional, but very helpful) (Food Processor will also work)
2 Bread Pans 20x10cm (8×4 inch)
Aluminum Foil
1 Oven Sheet
Oven

Ingredients

Dry Ingredients

384 Grams All-Purpose Flour (3 Cups)
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Tablespoons Ground Cinnamon
½ Teaspoon Nutmeg
½ Teaspoon Clove

Wet Ingredients

3 Eggs
1 Cup Vegetable Oil
340 Grams White Sugar (2 Cups)
1 Tablespoons Vanilla Extract

Filling

500 Grams Pumpkin Puree or Grated Zucchini (2 Cups)
150 Grams Chopped Walnuts (1 Cup)
170 Grams Chocolate Chips (1 Cup)
1 Cup Raisins (1 Cup)

Instructions

Prepare 3 bowls and set them aside.
Grease and flour two 20x10cm (8×4 inch) pans. Set them aside.
If you're using pumpkin, you will need steam, puree, and weigh out what you need. It is best if you're already done this step before starting.
If you're using zucchini, simply grate the zucchini into the first bowl.
In the second bowl; sift flour, salt, baking powder,soda, cinnamon, nutmeg and clove together.
In the third bowl; beat eggs, oil, vanilla, and sugar together in a large bowl.
Alternatively, use the Kitchenaid with paddle attachment or a food processor.
Add sifted ingredients to the creamed mixture, and beat well.
Stir in zucchini and nuts/raisins/chips until well combined.
Pour batter into prepared pans. There should be enough to fill three quarters of the way up, give or take.
Cover with aluminum foil. They will help prevent the top from burning.
Preheat oven to 165C (325F).
Bake for 30, rotate and bake for another 20 minutes.
Remove from the oven and discard the aluminum foil.
Bake for an additional 10 to 20 minutes. Use a toothpick as a tester by inserting into the center. If it comes out clean, the bread is done. If it's wet and gooey, keep baking. Just be careful not over-cook and/or burn it.
Cool in pan on rack for 20 minutes. (sometimes I let it sit overnight)
Remove bread from pan and let them fully cool.
Wrap with plastic wrap and refrigerate. They can be frozen and eaten later. I've kept mine in the freezer over a year with no issues.

Notes

Don’t just use raisins out of a box. Level up your raisins with these very handy recipes.

*Rum Raisin

I don’t make Pumpkin Bread with these rum raisins.

*Marinated Maraschino Raisin

Never tried using these in my Pumpkin Bread, but they should work extremely well.

Pumpkin Bread ｜ Is It a Bread or A Cake?

Don’t let the name Pumpkin Bread (or Zucchini Bread) fool you. It’s not like a bread at all. More like pound cake, but much, much better. It’s heavy, sweet, but has a lot of grounding savory flavors, mostly from the nuts.

Growing up this was a main stay in my mother’s collection of holiday treats. The cinnamon, cloves, and nutmeg give it that wintertime, holiday feel. When it’s baking the whole house fills with a special goodness that only comes at that time of year.

Take It To The Next Level

Honestly, you don’t need to say anything to make your Pumpkin Bread (or Zucchini Bread) stand out. It’s packed with so much flavor and verity of ingredients that you’ll never get a complaint. This is doubly true is you’ve taken our advice and used the Rum Raisin we suggest.

That said, you can really kick things up a level by adding a dollop of cream.

Check out our recipe for homemade whipped cream. Topping a slice of this amazing bread with your own whipped cream is sure to impress. You can even some fresh berries on the side.