Recipe for a Single Loaf
The Wet Ingredients:
5 oz of fresh pumpkin puree
1/3 cup vegetable oil (I used safflower oil)
1/4 cup of water (I used the liquid that seeps from baking the pumpkin)
1 cup brown sugar
1/2 tbsp vanilla1 egg
The Dry Ingredients:
1 1/4 cup of flour (I used half whole wheat and half high-gluten white flour)
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
SIDE NOTE: I did a test loaf using sour cream as a substitute for the oil, and while it was very moist, the crust was not as caramelized as when using oil.
Preheat your oven to 350 degrees F.
Grab a bread pan, butter or PAM the sides.
Take 2 mixing bowls: one for wet and one for dry ingredients.
Whisk together the dry ingredients thoroughly to ensure uniform distribution of spices and salts.
Use a hand mixer to blend the wet ingredients on medium high for 5 minutes or until uniform.
Add the dry ingredients to the wet ingredients, and stir with a wooden spoon, making sure the flour settles.
Beat on med high for 2 minutes.
Empty dough into bread pan.
Bake for 40 - 50 minutes, or until the bread passes the toothpick test.