It is known for certain that the pumpkin has a rich history: its age is more than five thousand years. Back in 3000 BC in Mexico, it was already a full-fledged crop, which was actively grown along with other vegetables. Pumpkin was well known in ancient Rome and Egypt. It was described by Pliny the Elder, Petronius, and Columella In their writings.
By the way, pumpkin was not only eaten but also used as a bright vegetable for other purposes. For example, dishes, mats, washcloths, musical instruments, and even hats were made from it. In Latin America, the Indians made baths from large pumpkins in which they bathed their children, and the ancient Greeks and Romans made bottles for wine or water from elongated pumpkins.
The harvest time for the American farmer has always been satisfying, but during the Civil War, the agrarian South suffered from military operations, and baking holiday bread became expensive. To save money, instead of expensive white flour, bakers used whole grain flour, and some of the flour was replaced with a cheaper mass of dense and sweet seasonal vegetables, for example, pumpkins.
Despite the replacement of the “harvest time bread” it turned out delicious, and today you can make amazing bread according to this original recipe.
In the recipe for pumpkin bread, sugar can easily be replaced with natural syrup, and part of the premium flour (about 30%) is whole grain. If you decide to take 100% whole grain flour, increase the number of liquid ingredients, otherwise the bread will be dry. In addition to raisins and cranberries, the taste of bread is perfectly accentuated by roasted pumpkin seeds and chopped walnuts.
1. Preheat the oven to 350 °F degrees. Grease the mold with oil and sprinkle with a thin layer of flour, shake off excess.
2. Drain the water from the cranberries and raisins, dry the berries on a paper towel.
3. Mix flour with baking powder, sift.
4. Put pumpkin puree, sugar (syrup), eggs, soda, salt, and spices in the bowl. Mix for 8 minutes at medium speed.
5. Pour the oil into small portions. If the ingredients are sprayed on the sides of the bowl and the nozzle does not reach them, turn off the mixer and scrape them down with a spatula.
6. Add the flour mixture all at once, mix until smooth.
7. Add dried fruits, mix.
8. Put the dough into the mold. Sprinkle with pumpkin seeds if desired.
9. Bake for 45-60 minutes. Readiness check: when pressing on the top of the cake, it immediately returns to its original shape, no trace remains, a toothpick stuck in the center should come out dry.
10. Leave for a few minutes in the mold, then put on a wooden plate and let it cool completely.
Best Tips for Success
- For bread, you need to choose a ripe and high-quality pumpkin with a pleasant smell.
- There should be no scuffs, dents, or rotten areas on the surface of the vegetable.
- Silicone or metal molds are suitable for baking. You can cook one large bread or small ones at the same time.
- When kneading the dough, you will need a blender.
- Do not measure the ingredients by eye, otherwise, the dough will turn out very thick or liquid.
- The optimum temperature for baking is 350 ° F.
- All the ingredients need to be taken out of the refrigerator in advance.
- Ideally, it is necessary to lightly grease the bottom and walls of the mold with oil and lay parchment.
- It is best to bake the dessert on the middle shelf of the oven.
Serving Size 1
- Amount Per Serving
- Calories 178
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 0.8g4%
- Trans Fat 0.2g
- Cholesterol 21mg8%
- Sodium 213mg9%
- Potassium 51mg2%
- Total Carbohydrate 28g10%
- Dietary Fiber 08g32%
- Sugars 17g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.