With the abundance of pumpkin available these days, I thought I’d give my favorite fall vegetable a KOAB recipe exchange all its own.
We love pumpkin blended in soups, or chunked with other veggies and served over couscous. My favorite way to enjoy pumpkin, though, is none other than pumpkin bread. I’ve tried many different recipes before landing on the one I am going to share with you today. It turns out moist and delicious every time and works equally well in large loafs, small loafs or muffin tins.
By the way, I had grand plans this week to cook up our pumpkins from the pumpkin patch, but the week has slipped away from me. Instead, my favorite bread recipe is going to have to endure the canned variety.
Mara’s Favorite Pumpkin Bread
Adapted from AllRecipes.com
- 1 15-ounce can of pumpkin (puree not pie filling) or 2 cups homemade, pureed pumpkin
- 4 eggs
- 1/2 cup of vegetable oil
- 1/2 cup of sugar-free apple sauce
- 2/3 cup water
- 2 cups brown sugar (the original recipe calls for 3 cups white sugar)
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt (Honestly, I never use this, but I know most people bake with salt, so I’m leaving it in the recipe)
- 2 teaspoons ground cinnamon (I like it cinnamon-y. You may want to cut back.)
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 1 cup chocolate chips, optional
- Preheat oven to 350 degrees F. Grease two large loaf pans, or one large pan and 12 muffin tins.
- In a large mixing bowl, combine pumpkin, eggs, oil, apple sauce, water and sugar. In a separate bowl, stir together flour, baking soda, and spices. Blend the dry ingredients into the pumpkin mixture. Pour into the prepared pans.
- Bake loaves for about 60 minutes in the preheated oven. In my oven, muffins need 35-40 minutes. Test for doneness with a toothpick.
What’s your favorite pumpkin recipe? Don’t limit yourself to bread — although if you’ve got a pumpkin quick bread that you love, bring it on!
I’ve been so excited for this post of yours because i have an awesome recipe!
Ok it isn’t my recipe
http://allrecipes.com//Recipe/egg-free-chocolate-chip-pumpkin-cookies/Detail.aspx
i use fresh baked pumpkin, since i have yet to find kosher canned pumpkin. I just make sure i puree it before mixing it into the rest of the ingredients.
I’ve been making these cooking for years now (at least 10), and it never ceases to amaze me what a hit they are. My husband brings them to work and people gobble them up and ask for the recipe. I watched one friend practically eat my entire batch (i had to pull them away from him).
I love these cookies. I’ve replaced the shortening with pareve margerine and they turn out great. i’ve also reduced the sugar… the pumpkin adds a lot of sweetness.
With that kind of endorsement, I’ve GOT to make these! They sound great and I’ve been looking for a new cookie recipe. Thanks for sharing, Shorty!
funny, the recipe I have made is from allrecipes too. I got it through a friend in NJ and made it 2x and need to make it again!
Pumpkin Chocolate Chip Cookies III (from AllRecipes.com)
INGREDIENTS
* 1 cup canned pumpkin
* 1 cup white sugar
* 1/2 cup vegetable oil
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon milk
* 1 tablespoon vanilla extract
* 2 cups semisweet chocolate chips
* 1/2 cup chopped walnuts (optional)
DIRECTIONS
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon & nutmeg (or pumpkin spice), and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
These also sound great. I bet you could sub rice or soy milk and keep them pareve. Thanks for sharing, Dara!
Ooh, I can do this one….
Don’t know where it comes from, but a friend made it a few years ago for us, and when ALL of my picky eaters ate it, it became a favorite…we do it with the flaxseed, for my egg allergic son. So easy.
1 cup oil
2 cups flour
1 cup sugar
4 eggs (or 4 tbsp flaxseed ground up mixed with 16 tbsp water)
vanilla
pinch salt
1 tsp baking powder
1 tsp baking soda
cinnamon
and can of pumpkin (the small one,so that would be what, 15 oz of puree).
I’ve done this with butternut squash too, and it came out yummy…
Oh, and another easy easy one…
Easiest ever chocolate cake:
1 box of duncan hines cake mix (devil;s food works best)
mixed with 1 can of pumpkin
Mix well, it will seem like you need more liquid, but you don’t, just get the powder mixed in.
I do both of these recipes (the above is called pumpkin kugel, btw), in a 9×13, although i have done the cake in a bundt, and muffins for the kugel, really whatever you want works, as long as you watch the time.
I do bo
My son’s friend has an egg allergy and his mom told me about this — it’s a great way to make an egg-free birthday cake! Glad you shared, thanks for both recipes!
yum, yum and more yum! i *love* pumpkin bread! my other favorites are pumpkin muffins (chocolate cake mix + one large can pumpkin, easy and delish!) and a soup– turkey, pumpkin, wild rice. mmm00i’m definitely craving that one now! great post! 🙂
I think I’m gonna need the recipe on that soup! Sounds so cozy … perfect for a cold Minnesota winter night. 🙂
I just found this recipe and may make it for Shabbat Friday night…I was looking for an excuse to go dairy!
Pumpkin & Ricotta Pasta Casserole
serves 6
Olive oil
1 pound pasta, such as farfalle, small shells, or elbows
One 15-ounce container ricotta
One 15-ounce can pumpkin puree
2 eggs
1/2 cup yogurt
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup pecans, roughly chopped
1/2 cup loosely packed fresh sage leaves, finely chopped
2 large garlic cloves, finely chopped
3/4 cup grated Parmesan, divided
Heat the oven to 375°F. Lightly oil a 9×13-inch baking dish with olive oil. Set aside. Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil.
In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.
Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans, chopped pecans, sage, and garlic. Stir in 1/2 cup Parmesan.
Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.
Enjoy!
Mmmm, that sounds delicious! This would be a great Shabbat meal, if you ask me. I’m a fan of dairy meals 🙂
Oh my goodness! These look super yummy. We are so having these this week! 🙂 Thanks for the recipe.
My pumpkin bread recipe is almost exactly the same (down to the 2 cups brown sugar) except that
it also calls for 2 tsp of baking powder, only 1 tsp of salt, and the spices are a little different: 1/2 tsp each nutmeg, allspice, cloves, 1 tsp cinnamon, 2 tsps ginger. I can’t use applesauce (allergic kids) so I use all oil. I make it as muffins and freeze them, and the kids grab them for breakfast on the way out the door in the morning.
I’m kind of clueless in the chemistry of baking, but I’m wondering now if my recipe does call for baking powder and I just left it out. Gotta go check before people are making flat bread!
Nope, just double checked and it’s definitely baking soda. How funny! What does powder do differently than soda? Anyone? (Told you I was clueless about baking chemistry.)
Here is the differences, how to tell if it is too old, and how to substitute in a pinch
http://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/
Mara, have you ever tried using an extra 1/2 cup of pumpkin instead of the applesauce. I have a bunch of left over canned pumpkin (bought on sale of course) and wanted to try making the bread, but don’t have any applesauce on hand. I think I might try anyway, but thought I’d check first in case you’ve tried and it bombed.
Did you try it? I haven’t done it, but I wonder if it wouldn’t be too thick? Maybe thin it out with a bit of water? I figure you can’t go totally wrong, tho, with MORE pumpkin!