Pumpkin Bread

After pumpkin carving for Halloween I now have pumpkin seeds and pumpkin flesh waiting to be used.
Todays recipe is Pumpkin Bread. I used the same recipe i used for Banana Bread , replacing the mushed banana with pumpkin flesh.

Ingredients;


2 tablespoons butter
1/2 cup whole-wheat flour
3/4 cup all-purpose Flour
1/4 cup ground flaxseed
3/4 teaspoon coarse salt (I'm sure it works well with regular salt also..)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 large whole egg, plus 1 large egg white
1/2 cup packed light brown sugar  (I used a little less)
1 1/2 teaspoon pure vanilla extract
1 cup pumpkin flesh
1 tsp pumpkin spice

First preheat the oven to 350F and spray a 9 by 5 by 3 inch loaf pan or brush with butter or oil.


To prepare the pumpkin flesh; when carving the pumpkin save the flesh and then bake it in the oven (350F) until tender and transfer to a blender. Puree until smooth. If this makes more than 1 cup you can freeze the rest and use for your thanksgiving pumpkin pie...

In a bowl whisk flours, flaxseed, salt, pumpkin spice, baking powder and baking soda.

In another bowl with an electric mixer on medium speed, beat the egg and egg white until combined then add melted butter, sugar, vanilla and the pumpkin puree. Mix until just combined. Add the flour mixture and mix on low speed until incorporated. 

Pour the batter into the pan and bake until golden brown and tester comes out clean. I baked for 30 minutes. Let  cool slightly in the pan then turn onto rack. Cool completely, top side up. Best if eaten same day.

Hope you all had a wonderful Halloween yesterday.