Bread > Pumpkin Breads

Acambaro Pumpkin Bread Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)

Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula

Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and grease a 9x5 inch loaf pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In another mixing bowl, beat together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chopped walnuts (if using).
6. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.


Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
5. Temperature:
350°F (180°C)
Serving size:
One 9x5 inch loaf, serves 8-10

Nutritional information:
Calories per serving: 280
Total fat: 13g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 310mg
Total carbohydrates: 38g
Dietary fiber: 2g
Total sugars: 21g
Protein: 4g

Substitutions for ingredients:
- You can use any type of nuts you prefer, such as pecans or almonds, instead of walnuts.
- You can use coconut oil instead of vegetable oil.
- You can use honey or maple syrup instead of brown sugar.

Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
- Add 1/2 cup of raisins or dried cranberries for a fruity flavor.
- Add 1 tsp of orange zest for a citrusy kick.

Tips and tricks:
- Make sure to mix the wet and dry ingredients until just combined, as overmixing can result in a tough bread.
- If the top of the bread is browning too quickly, cover it with foil for the remaining baking time.
- Let the bread cool completely before slicing to prevent it from crumbling.

Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Reheating instructions:
To reheat the bread, wrap it in foil and bake in a 350°F (180°C) oven for 10-15 minutes, or until warmed through.

Presentation ideas:
Slice the bread into thick slices and serve on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.

Garnishes:
Sprinkle chopped walnuts or pecans on top of the bread slices for a crunchy texture.

Pairings:
Serve the bread with a hot cup of coffee or tea for a cozy breakfast or afternoon snack.

Suggested side dishes:
Serve the bread with a side of fresh fruit, such as sliced apples or berries, for a balanced meal.

Troubleshooting advice:
- If the bread is too dry, try adding an extra 1/4 cup of pumpkin puree or 1/4 cup of applesauce to the batter.
- If the bread is too moist, try reducing the amount of pumpkin puree or adding an extra 1/4 cup of flour to the batter.

Food safety advice:
Make sure to store the bread properly to prevent any bacterial growth. If the bread smells or looks off, discard it immediately.

Food history:
Acambaro Pumpkin Bread is a traditional Mexican recipe that originated in the town of Acambaro in the state of Guanajuato. It is typically served during the fall and winter months, when pumpkins are in season.

Flavor profiles:
Acambaro Pumpkin Bread has a warm and spicy flavor, with notes of cinnamon, ginger, and nutmeg. The pumpkin puree adds a subtle sweetness and a moist texture, while the walnuts provide a crunchy contrast.

Serving suggestions:
Serve the bread warm or at room temperature, sliced into thick pieces and topped with butter or cream cheese.

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Region: Mexican

Taste: Sweet, Nutty, Spicy, Savory, Creamy