Delicious Pumpkin Bread Recipe with Canned Pumpkin

Ingredients

1 /3 cup vegetable oil

1/4 cup water

1 1/4 cup all-purpose flour

1 cup sugar

3/4 teaspoon baking soda

1/4 teaspoon grated cinnamon

1/4 teaspoon grated nutmeg

1/8 teaspoon grated ginger

1/8 teaspoon grated cloves

1/2 teaspoon salt (a pinch)

1 egg

500 grams canned pumpkin

To make the puree:

Take the canned pumpkin and boil it in water for a few minutes until it is tender.

Remove the pumpkin pieces from water and put in a blender.

Blend on medium to maximum speed to make the puree.

Strain the puree through a sieve to remove any chunks. You will be left with a smooth puree.

To prepare the cake batter:

Whisk egg, vegetable oil and water using a food processor or blender. It will not mix properly, but you will get an emulsion.

Add the sugar to the mix and blend until the sugar dissolves and you get a fluffy, gooey kind of texture.

Add the prepared pumpkin puree and blend well to create a batter that is smooth and slightly orange in color. Make sure there are no lumps and the sugar is dissolved completely. You can even set it aside for a few minutes.

In the meantime, in a separate bowl, mix the measured flour, grated nutmeg, cinnamon, ginger, cloves, baking soda and salt.

Add this mixture to the prepared mix, one tablespoon at a time, and blend well at medium speed. This will incorporate some air in the bread and also mix the spices well.

Grease one bread loaf tin with a little butter and dust some flour over it. This will prevent the bread from sticking to the sides when cooking.

Pour the prepared batter in the bread tin and bake in a preheated oven at 180°C for 45-50 minutes.

When the top is firm and springy, the bread is done.

Cool on a wire rack before cutting and serving.