pumpkin bread.

it's fall, everybody.
it's raining, i'm cold
but if refuse to turn the heater on until october
and it's getting dreary.

what ya' gonna do when the blues come to you?
bake.
and bake something fall-y, and spice-y and home-y!

get out your pumpkins, buy some extra, make some puree and freeze for this coming season.

this cake-y bread is something you can eat for breakfast, lunch or dessert.
it keeps well (airtight!), freezes well and tastes, well... good!


pumpkin bread

150g all-purpose flour (type 450)

85g bread flour (type 550)

1 tsp baking powder

1 tsp baking soda

3/4 tsp himalayan salt

1 1/2 tsp cinnamon

1/8 tsp nutmeg

large pinch of ground cloves

2 large eggs

200g granulated sugar

115g melted butter

60g water

220g pumpkin puree
(check out a recipe for homemade pumpkin puree here!)

3/4 cup chopped pecans

in a seperate bowl, sift together dry ingredients up to the ground cloves.

in another bowl, beat eggs with sugar until slightly frothy and light orange colored.

add cooled down melted butter.

then add water and pumpkin.

mix well.

add dry ingredients and stir well.

add chopped pecans.

now pour batter into a greased bread pan and bake at 175-180 degrees celcius for 50-60 minutes, or until a toothpick comes out clean.