I didn’t grow up with pumpkins as a kid, except watching Cinderella. Pumpkins are not very popular in Sweden it could be because we don’t really celebrate Halloween. However, since I was a kid Halloween has become more popular but nothing like here. I believe in Sweden people celebrate Halloween just because there is a reason to have a party.
The first time I tasted pumpkin was a few years back when someone gave me pumpkin pie and I really thought it was one of the most disgusting things I have ever had for dessert. And not until about two years ago I went to this wine party and had some pumpkin cookies and I thought they were amazing. I was surprised that when I asked for the recipe they told me it was pumpkin. After that I was convinced I had to try pumpkin again. I got the pumpkin cookie recipe and it is one of my favorite cookies of all times. Yes, can you believe that? And yes, I will share it with you soon too. But since then I have also been introduced to pumpkin bread which i really enjoy, so it might have been that I just had a bad pumpkin pie but I have not had pumpkin pie since. So if you have a recipe you want me to try, send it over I would be happy to give it a try, but only if you tell me it is really good.
So back to this bumpkin bread. Yes, I like it but trying to find a recipe that is good is a different story. I have looked over a week for a good pumpkin recipe without oil and tried making 3 different kinds with no luck. So I decided to put things in my own hands. Yes, my husband is tired of testing pumpkin bread and the rest is in the trash.
So after some trial and error this is what I have come up with, and it is the way I like it, not too much pumpkin, no oil, little bit of spice, raisins and walnuts. YUM! I am sure you can tweak it more but this is a winner to me. So I am ready to share my pumpkin recipe with you. I hope you enjoy it as much as I do.
Adapted from: Horizon Dairy
Yields: 1 Loaf | Prep Time: 25 Minutes | Bake Time: 65 – 75 Minutes
1 3/4 cups unbleached flour (you may substitute up to 3/4 cup whole wheat flour)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cloves
1/2 cup butter
3/4 cup sugar
2 large eggs
1 cup canned pumpkin (not pumpkin pie filling)
¼ cup chopped walnuts
1/2 cup powdered sugar
1/8 tsp nutmeg
1/8 tsp cinnamon
1-2 tsp milk
Preheat oven to 350 degrees. Butter and flour one 9×5-inch loaf pan. In a medium bowl, sift together flour, soda, salt and spices. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well combined. Add flour mixture alternately with pumpkin, mixing well between each addition. Stir in raisins and walnuts. Spread batter into prepared pan and bake for 65-75 minutes, until loaf feels firm and springy when pressed in the center and a tester inserted comes out clean. Cool in pan for 15 minutes then remove from pan and cool on a wire rack. Bread will keep well wrapped at room temperature for two days, in the refrigerator for five days, or in the freezer for up to four months.