Pumpkin Bread

Method and recipe adapted by Joy of Baking. 

(I'd tweaked the recipe's ingredients to one loaf and omitted the cream cheese filling.)

• 225 grams all purpose flour 
• ½ teaspoon baking powder 
• ½ teaspoon baking soda 
• ¼ teaspoon salt 
• 1 teaspoons ground cinnamon 
• ¼ teaspoon ground ginger 
• 1/8 teaspoon ground cloves (optional) 
• ½ cup (120 ml) chopped nuts (pecans or walnuts) 
• ½ cup (120 ml) chocolate chips 
• 2 large eggs, room temperature 
• 1 cup (200 grams) granulated white sugar (I added 100g of sugar instead of 200g)
• ½ cup (113 grams) unsalted butter, melted and cooled to room temperature 
• 213 grams of pure pumpkin puree 
• 60 ml of water 
• 1 teaspoon pure vanilla extract 

Method:

• In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. 
• Stir in the chopped nuts and chocolate chips. In another large bowl, whisk the eggs until lightly beaten. 
• Add the sugar and melted butter and whisk to combine. Whisk or stir in the pumpkin, water, and vanilla extract. 
• Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough. 
• Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). 
• Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use. 

Fresh ingredient: Pumpkin

Steam the pumpkin for few min and let it cool before we mash it.

Nice pumpkin puree

Ready to bake!

End product

Close up shot of the texture (The bread contains chopped walnuts and chocolate chips)

I've omitted out the cream cheese filling. This recipe is good for pumpkin lover. :)

Recipe at Joy of Baking - Pumpkin Bread.