Pumpkin Bread

Pumpkin bread is a delicious addition to any breakfast or kids lunch box.  This quick bread is easy to make and is nutritious with real pumpkin and spice.  This recipe makes two loaves so you can freeze it or give it away to one of your kids teachers.  This recipe is from Martha Stewart's Baking Cookbook.  I did use whole wheat pastry flour instead of all purpose flour and fresh cooked pumpkin puree to make this bread healthier.

Pumpkin Bread:
Makes:  Two large 8 1/2 x 4 1/2 inch loaves
Pre-heat oven:  350 degrees

3 cups whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 cups canned pumpkin puree or  *fresh cooked pumpkin puree
1 cup granulated sugar
1 cup packed dark brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk

Pre-heat the oven to 350 degrees.  Spray two 8 1/2 by 4 1/2 inch loaf pans with cooking spray.
In a large bowl or mixer add the sugar, brown sugar and oil.  Add the eggs one at a time until light and fluffy.  Add the pureed pumpkin and mix.  Combine the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt together.  Then add 1/2 the flour mixture to the batter and 1/2 the buttermilk to the batter.  Add the remainder flour and buttermilk to the batter and incorporate them all together.  Divide the pumpkin batter evenly between the two greased loaf pans.  Bake at 350 degrees for one hour.  Allow the bread to cool on a wire rack.  Serve the bread hot or room temperature.

*If you want to use fresh pumpkin:  Cut a brown sugar pumpkin in half and scoop out the seeds.  Lay the pumpkin halves face down on a foil lined cookie sheet.  Bake the pumpkin for 1 hour at 400 degrees.  Allow the pumpkin to cool down then scoop out the pumpkin flesh into a large bowl.  Puree the pumpkin with a hand mixer until puree is smooth.  If you have extra pumpkin you can freeze the puree in a freezer zip lock baggie for up to 6 months.  Allow frozen pumpkin to defrost in the refrigerator before you use in recipes.