Made this to use up some fresh pumpkin I roasted, pureed, and froze in the fall. Because I wanted to use as much of the 15+ bags of pumpkin taking up my freezer space, I decided to use pumpkin for the oil and the water. I used a total of 4 c of fresh pumpkin puree (the equivalent of 2 regular size cans). It turned out beautifully! I made 1 loaf, and the rest into muffins (I made 12 regular muffins, and I mixed about 1/4 chocolate chips into the remaining batter and got another 6 muffins for a total of 18). On the plain muffins and the loaf, I sprinkled some cinnamon and sugar on the tops before baking. Oh, I also used all whole wheat flour. All the moisture from the pumpkin covered up the "chewiness" that can sometimes present itself in quick breads using 100% whole wheat flour.
We ate the loaf with in a couple days, and I froze the muffins to be taken out the night before. Both were very good, and we both seem to like the "day old" better than the fresh (the frozen muffins are included in the "day old"). The cinnamon and sugar kind of melted into a nice sweet cinnamon-y moist glaze.
I think that most of the remaining pumpkin will be turned into more loaves of this!
10 users found this review helpful
Apr. 14, 2011