Pumpkin Bread

Pumpkin Bread. Perfect with butter and a cup of tea.

 We grew pumpkins and squash in France (with a little help from friends) and I have just cooked the last one.  They kept quite well in a cool, dry place after they were harvested in October.
For this recipe you can use either pumpkin or squash, but the pumpkin must be a firm, meaty one.  Jack-o-Lanterns are usually too stringy and watery.  I know, I've made pies with them. If you are lucky enough to have canned pumpkin, use that.
To cook pumpkins or squash, wash the skins and then quarter them and place them cut side up on baking trays and bake for about an hour at 200 C (400 F) until the flesh is soft.
Scoop out the seeds and put to one side, then scoop out the flesh.  If the flesh is watery, put it in a strainer and get rid of the excess liquid. You can freeze what you don't use and defrost it when you want it. This pumpkin was so perfect it did not need draining.  Most do.

Pumpkin Bread with Pecans

1 1/2 cups plain flour
2 teaspoons bicarbonate of soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 cup vegetable oil
1/3 cup water
1/2 cup cooked/canned pumpkin

1 cup white sugar

1/2 cup soft brown sugar

2 eggs
1/2 cup chopped pecans

Cream oil, water, and sugars together.
Add eggs and beat well.
Sift dry ingredients and add gently.
Mix only until incorporated.  (Do not over mix.)
Stir in nuts.

Grease and line a 1 lb loaf tin.
Pour the batter in and bake at 180 C (350 F) for about 45 minutes.
Test with a skewer and when still soft, but not gooey in the middle take it out of the oven.
Allow to cool for 10 minutes before turning out onto a rack.

This would be delicious with maple icing or just dusted with icing sugar.
I served it with butter and a nice cup of tea.