Pumpkin is one of those foods that just doesn’t get enough credit. Mostly thought about in the Fall and in the form of pie, you might just be surprised that there are lots of great ways to incorporate pumpkin into your diet all year long. The plus side is that it can also be used in recipes that you already make, in place of butter, oil or eggs – and will reduce the calories! Yes, ladies you read that right! Pumpkin also adds fiber, vitamin A and is packed full of Beta Carotene. Did you know that pumpkin also promotes healthy eye development?? Well it does!
I too, never thought of pumpkin outside of the box, or rather the pie. So when I came across the opportunity to create something with Libby’s Pumpkin, I was up for the challenge. I just hoped that it would actually turn out delicious, but I really couldn’t make any guarantees.
I decided to go with Pumpkin Bread, even though I’d never made any attempt at bread before in my life. But, I did say this was a challenge, so why not go big, right?! I thought it might taste really great with some white chocolate chips and walnuts, so I added those in along with the contents from the?Pumpkin Can and other ingredients.
After a bit of trial and error, I got the mixture to what I felt was the right consistency and filled each of my mini? and the regular bread pans half way.
Of course, since this was my first attempt at this recipe, I checked the bread often, to make sure I didn’t over-bake it. After they came out of the oven, I had two perfect mini loaves – and a big loaf to watch further.
Once the loaves had cooled a bit, I made up a quick glaze and drizzled some across the top. Then I scattered some walnuts on top to finish it off. The White Chocolate & Walnut Pumpkin Bread looked absolutely amazing, but I’ll admit to being a bit skeptical still.
I called my father in law and Lil Man down to try a piece and they took forever, so I decided to brave it out and be my own guinea pig. I cut a teeny tiny little piece and took a bite – the smallest bite I could. After I bit into it, I was pleasantly surprised because it actually tasted pretty darn delicious! I yelled to them to hurry up, that it was really good. They each took a bite and agreed, then cheerfully told me “great job” – how sweet!
I am no longer a skeptic and will definitely make pumpkin bread again. I was amazed at how delicious it turned out and quite impressed with my culinary skills! I’ll also be scouring the inter-webs for other great recipe ideas that include pumpkin. After hearing about all of the ways that pumpkin can add (or reduce) to regular every day recipes, I’m going to make sure to always have a can or two of Libby’s Pumpkin puree in my cabinet!? The great thing is, I can portion and store any leftover pumpkin in the freezer, so there won’t be any waste!
- 2 1/4 cups all purpose flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- pinch of salt
- 15 oz Libby’s Canned Pumpkin
- 1/3 cup milk
- 2 eggs
- 1/2 cup white chocolate chips
- 1/2 cup chopped walnuts (leave 1/8 cup set aside for topping)
- powdered sugar and milk for glaze
- Preheat oven to 350. Combine half of flour, sugar, baking powder and salt in a stand mixer with the bread hook attachment. Add the rest of ingredients, besides the white chocolate chips and walnuts. Beat on medium speed, stopping to scrape sides here and there, for about 2-3 minutes. Add white chocolate chips and walnuts, mix well and pour into pans until each is about half full.
- Bake mini loaves for 28 minutes and a regular loaf for 38 minutes. You’ll want to check them a few minutes early though, since oven times do vary. Once done, place on wire racks to cool for about 30 minutes before glazing.
- While bread is cooling, prepare glaze. I used 3 tbsp powdered sugar and just a tiny splash of milk. Stir well then drizzle over cooled bread and sprinkle walnuts (i/8 cup) over the top.