I realize this is not the right time of the year for pumpkin-based foods, but I had a craving! I haven’t made this bread since living in Australia, about 3 years ago now, and I loved it then.
The recipe I used comes from Simply Recipes (but left out the walnuts). After tasting the pumpkin bread today and trying to compare it to what I remember from 3 years ago, it doesn’t seem to be quite as tasty as it was back then. I used a butternut squash instead of pumpkin – I boiled chunks of the squash, peeled off the skin and pureed the squash in a blender. Today I used a canned pureed pumpkin. This is the only difference. Maybe the squash made the difference, and/or the fact that it was fresh.
It is still a nice bread, however, and I would recommend it if you’d like a change from the usual banana bread. It’s almost like a bread version of pumpkin pie, but not quite, and it is really moist. Also tastes nice with coffee. :)
just found your blog – bookmarked a couple of things that I have to try! Nice pics too!
Your loaf looks beautiful. I love pumpkin anything. I generally use canned pumpkin because I am too lazy to use the real squash.
Mmm… this looks so good. It looks perfectly moist and pumpkin bread-y.
I made this gorgeous bread this afternoon and am now so full that we won’t be eating dinner!
I did make it with the walnuts in and it’s a really nice cake with lots of different taste collisions. Despite complaints by my waistline I will be making it again! =)
It took me a little longer than it should have seeing as I photographed all the stages.
[...] Pumpkin Bread, recipes + photos from The Sweetest Kitchen (love this blog, by the way!) [...]
I just wanted to tell you that my sister SWEARS by using butternut squash in all of her pumpkin recipes. She thinks the flavor is superior…even in traditional “pumpkin” pie!
So maybe the squash WAS the difference!