Tuesday, July 09, 2013

Pumpkin Bread with Raisins

I love making quick bread for our breakfast especially using pumpkin or bananas. I used the same recipe that been feature here a few years ago. You can read about how I got the recipe here . This time I cut down on the sugar as I used the kabocha pumpkin instead of butternut squash. I love the texture of this insanely moist and soft bread. The additional raisins compliment the bread really well. This bread taste even better after a day or two. You can substitute the raisins with other types of dried fruits or nuts.


2 cups of pumpkin puree
1/2 cup of vegetable oil
2 whole eggs
1 egg yolk
¾ cup light brown sugar
1 ½ cups flour
1 tsp of baking soda
1/4 tsp salt
1 tsp vanilla
1 tsp cinnamon


Some brown sugar

1. Pre-heat the oven to 350 degree F and greased a loaf pan.
2. Mix pumpkin, oil, whole eggs, egg yolk, sugar and vanilla together. Mix well.
3. In a separate bowl, mix flour, baking soda, cinnamon and salt. Mix thoroughly. Add the dry ingredients into the wet ingredients. Mix until well combined.
4. Pour into the loaf pan and sprinkle the top with some brown sugar. Bake for 45 – 50 minutes or until golden brown


ann low said...

Gert, I've never heard of sweet kabocha pumpkin before. Will try this with an ordinary pumpkin and a little more sugar. Thanks for sharing.

Sonia ~ Nasi Lemak Lover said...

this is perfectly for breakfast!

PH said...

Gertrude, it looks delicious! I will try this recipe as soon as I get pumpkins.

ZuMurphy said...

My pumpkin belum keluar lagi. Kalau ada pumpkin esok boleh I cuba resepi you ni. The bread looks good!


ICook4Fun said...

Ann, it is just regular pumpkin that we can get from Malaysia and Singapore. Over here we called it Kabocha pumpkin.

Sonia, yes it is :)

Phong Hong, thanks.

Zue, you plant pumpkin too this year?