No shade to Grandma, but this isnt herpumpkin bread.
Food Styling: Kelsey Moylan
Should You Used Fresh or Canned Pumpkin in this Pumpkin Bread Recipe?
Either canned or fresh pumpkin will work in this easy pumpkin bread recipe.
Credit:Carson Downing. Food Styling: Kelsey Moylan
Be sure to use canned pumpkin puree rather than pumpkin pie filling.
If you want to use homemade puree, read on for our instructions formaking pumpkin puree.
How to Make Homemade Pumpkin Puree
Early Abundance and Winter Luxury pie pumpkins made our favorite purees.
Preheat oven to 375F.
Cut pumpkins or squash into 55-inch pieces, removing any seeds or strings.
Arrange pieces, rind side up, on foil-lined baking pans.
Bake, uncovered, 1 to 11/2 hours or until tender.
Spoon puree into a fine-mesh sieve; let stand 1 hour to drain.
Lightly press to remove additional liquid; discard liquid.
Use puree as directed.
Freeze up to 6 months.
Thaw in the refrigerator overnight.
Grease bottoms and 1/2 inch up sides of two 9x5-inch loaf pans.
In an extra-large bowl beat granulated sugar and oil with a mixer on medium until combined.
Beat in eggs and 2 tsp.
Beat in pumpkin just until combined.
Spoon batter evenly into prepared loaf pans.
Bake until a toothpick inserted in centers comes out clean, 55 to 60 minutes.
Cool in pans on a wire rack 10 minutes.
Remove from pans and cool completely.
Store overnight before serving.
In a small saucepan cook butter over medium until browned, 5 to 7 minutes.
Add miso; whisk until well incorporated.
Whisk in powdered sugar, the remaining 2 tsp.
vanilla, and 2 to 4 Tbsp.
milk to make a smooth glaze.
2,000 calories a day is used for general nutrition advice.
