Tis the season for pumpkins of many kinds. So many pumpkin recipes that I can't get enough of. I had gotten another kabocha from the farmers market and I already have another one waiting patiently and eagerly to be used. Well suffice to day, I was clueless as to what I wanted to make with it. But I wanted my pumpkin!!
For this one I adapted by banana bread recipe once again and added some pureed kabocha to the mix as well as ground cinnamon, cloves, nutmeg. I also replaced half of the granulated sugar with brown sugar. Awesome delicious pumpkin bread with almond slices that's perfectly fit for the season. You know I just realized that the recipe is pretty adaptable to almost anything you can put into it.
Makes 1 loaf
1/2c granulated sugar
1/2 c brown sugar
1/2 c unsalted butter (softened)
1/4 tsp salt
2 c flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1 c sliced almonds
1 c pureed kabocha or canned pumpkin puree
To puree fresh kabocha or pumpkin:
heat in the microwave for 5 minutes. The slice in half. Heat for another five minutes to cook until tender. Let it cool for several minutes before handling. Scoop out the flesh and into the food processor or blender. blend until smooth. You may also mash them, if you don't have either.--
Preheat oven to 375 ˚F
Sift together flour, cinnamon, nutmeg, cloves, ginger, baking soda, salt. Set aside.
Cream together both sugars and butter. Beat in each egg. Slowly mix the flour mixture.
Then add the kabocha and almonds. Combine well.
Put the batter in a lightly greased loaf pan. Baked for 45-50 minutes or until toothpick comes out clean.
Let the loaf rest for 10 minutes before removing from the pan.