Who would ever believe that I made this pumpkin bread out of the Banana Bread Recipe that my daughter gave me. Oh well, actually my sister-in-law gave me a pumpkin recipe, too. But the blueprint of this bread was the banana. It was a sort of experiment for me to substitute banana with pumpkin. I really never expected that it would come out good but it was "super" good. The picture shows like the crust was burnt but it was not. It was just perfectly moist.
What really pushed me to do this experimentation was: # 1 - I wanted to get rid of the pumpkin in cans that I still have in my pantry from last year. It's about time to clean the shelves to give room for the new ones which are coming up in the market pretty soon. # 2 - Hubby loves anything that has pumpkin in it. So it was kind of a daring experiment because I was not really sure of the acceptability level of the end result. However, I took some to work and had my few friends tried little pieces to solicit feedback and got thumbs up. I tried not to believe but taking it from my great critic, he said it was comparable to the ones we sometimes get at Starbucks. No No.. he must be kidding! I don't want to brag but may be you can try this recipe now that the pumpkin season is here.
Here is the list of what you will need:
- 4 eggs, beaten
- 1/2 cup buttermilk
- 3/4 cup vegetable oil
- 1 can pumpkin (15 oz)
- 1 cup plus 2 tbsp white sugar
- 1 cup plus 2 tbsp brown sugar
- 2-1/2 cups and 2 tbsp all-purpose flour
- 1-1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 3/4 tsp salt
- 1 cup chopped pecans
- Preheat oven to 325 degrees. Spray cake pan with non-stick spray coating.
- Beat eggs first and blend in buttermilk, oil and pumpkin.
- Sift together sugar, flour, baking soda, salt, cinnamon,nutmeg, cloves. Add to the pumpkin mixture and stir in pecans. Mix well.
- Pour into prepared pan and bake 1 hour and 5 minutes or until a cake tester inserted in the center comes out clean.
- Enjoy it with your favorite tea or coffee!
















