Recipes | 26 October 2016The Only Pumpkin Bread Recipe You’ll Ever Need Share article facebook twitter google pinterest If there’s one thing you need to have in your fall recipe arsenal, it’s a great pumpkin bread. Finding a recipe that is perfectly sweet and moist can be a challenge. This recipe from Bread by Mother Earth News is a keeper. Not a fan of raisins or nuts? No problem! This bread is just as delicious without them. This sweet bread is only as flavorful as the fruit you use to prepare it. Find a small pie pumpkin that’s been field ripened and has thick, dark flesh. Wash and dry the outside, then cleave it in half and carefully scoop out the seeds. Place both halves (cut sides down) on a baking sheet, and bake at 350°F for about an hour, or until the meat is very soft (you can test it with a fork) and the rind is somewhat browned. After the pieces cool, scrape the pulp from the shells with a spoon and purée it in a blender (or put it through a food mill). Now the pumpkin is ready to be used in this recipe. Yields 1 loaf Ingredients 1 egg 1 cup pure maple syrup ½ cup virgin coconut oil, melted 1 teaspoon vanilla extract 1 cup puréed pumpkin or butternut squash 2 cups whole wheat flour ¼ teaspoon salt ¼ teaspoon baking soda ½ teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground nutmeg ? cup chopped raisins ? cup chopped nuts (your choice) 1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan and dust it lightly with whole wheat flour; set aside. 2. In a large mixing bowl, blend the egg, maple syrup, oil, and vanilla. Add 1 cup of the cooked, puréed pumpkin, and beat the ingredients well. 3. In a separate bowl, mix the flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg. Stir the wet ingredients into the dry ingredients, then add the raisins and chopped nuts. 4. Pour the batter into the pan, and bake for 45 minutes; turn the oven temperature down to 300°F and bake for another 45 minutes. Cool the bread completely in the pan on a wire rack before turning it out and slicing. Buy from an Online Retailer US: UK: Roll up your sleeves, warm up your oven, and find a new favorite bread. From intense, chewy sourdough to light, airy focaccia, many of today’s most popular breads are best when they’re fresh from the oven. Then again, that’s always been true. The timeless allure of fresh bread has been part of Mother Earth News magazine since 1970, when they published their first issue. In Bread, for the first time, the editors have collected their very best recipes and techniques. You’ll find all the classics, including rustic white, whole-wheat sandwich bread, and sourdough. There’s plenty of quick-breads and page after page of country and holiday favorites, such as skillet cornbread, Irish soda bread, and fruit- and nut-filled harvest breads. Go beyond the traditional and try your hand at flatbreads, boiled breads, naan, bagels, pizza crust–even gluten free breads. With more than 150 tried-and-true recipes to choose from, you’re sure to find new loaves to love. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.