It’s always fun when you have overnight guests to make breakfast for. Since my bananas were looking rather ripe, I figured pumpkin bread was the way to go. I wanted to add some extras, so I raided my pantry to spice up the bread a little. I had some walnuts in the pantry and frozen cranberries (although those were in the freezer).
I adapted a fabulous pumpkin recipe to make this bread. I started with the flours and dry ingredients. I used half whole wheat and half white flour hoping my guests wouldn’t notice. The recipe suggests beating the eggs first, then I added safflower oil, and pumpkin. I combined everything and folded in my walnuts and frozen cranberries. I only took a few pictures, since I was in a hurry to get the bread in the oven.
I found these fabulous pumpkin molds and little bread tins during my new years shopping. It’s my first time using them, so I wasn’t sure about the baking time.
The bread took around 50-55 minutes as expected. The smaller breads were around 40 minutes. As always, the house smells great and the little pumpkins will be good take home gifts to my guests.
Left over pumpkin goes into the fridge for oatmeal and smoothies during the week.
Pantry Pumpkin Bread
1 ½ cups whole wheat flour
1 ½ cups white flour
1 cup turbinado sugar (original recipe calls for 2 cups)
2 teaspoons baking soda
2 teaspoons pumpkin pie spice (or more)
1 teaspoon salt
½ teaspoon baking powder
2 cups pumpkin puree
2/3 cup oil (I used Safflower; could also use half oil/half applesauce)
3 eggs, beaten
Cranberries and walnuts (optional)
Preheat oven to 350 degrees. Grease two 9×5 inch loaf pans.
Mix together flour, sugar, baking soda, pie spice, salt and baking powder in bowl.
Beat eggs and mix in oil and pumpkin. Add pumpkin mixture to flour mixture and still just until combined. Fold in cranberries and walnuts if desired.
Pour into loaf pans and bake for one hour or until inserted toothpick comes out clean.
Allow to cool for 15 minutes. Remove from pan and serve.