Pumpkin Bread
Ingredients
- 2 cups flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1.5 cup sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 3 cups shredded pumpkin
- 1 cup toasted pumpkin seeds
Instructions
- Preheat oven to 325F
- Sift flour, cinnamon, baking soda, baking powder, salt.
- In a separate bowl, mix sugar, oil, eggs, vanilla.
- Combine both mixtures, fold in pumpkin and seeds.
- Pour into nonstick 9x5 loaf pan. (see below)
- Bake for 1 hour 15 minutes (knife should come out clean)
- Cool for 15 minutes, then pop onto a cooling rack and cool completely.
Notes
If the loaf pan is not good-quality nonstick, butter and flour it.
For muffins, bake 30 minutes at 325F
Pumpkin spice
Ingredients
- 2 tbsp ground cinnamon
- 2 tsp ground nutmeg (fresh is always better)
- 1 tsp ginger powder
- 1/2 tsp ground cloves
Instructions
- Mix well. That's it. Store in an airtight container, and shake well before using.I like to keep this in a separate container, and for an extra burst of flavour, grind it in a mortar & pestle right before using.
Pumpkin Mousse
Ingredients
Base
- 1 15oz can Pumpkin puree - approx 1 3/4 cups
- 1 cup Heavy whipping cream
- 3/4 cup superfine sugar
- 1/2 tsp pumpkin spice
Whipped part
- 2 cup Heavy whipping cream
- 1 tsp vanilla extract
Instructions
Base
- Combine ingredients in a medium saucepan, simmer on medium heat 5 minutes,
- Let cool completely.
Whipped part
- Whip remaining ingredients to soft peaks.
- Fold into cooled pumpkin mixture
Notes
Garnish with ginger snaps, or your favourite nuts.