Thursday, November 25, 2010

Pumpkin Bread Pudding

There is pumpkin in the bread and the sauce in which it bakes, making this super pumpkin-y - it is moist and delicious. I found the recipes for the pumpkin spice bread and the pumpkin bread pudding online but can't find the source anymore. If you want a shortcut, you could use a mix for the pumpkin spice bread.

Pumpkin Spice Bread

Wet Ingredients:
1 cup sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin
1/4 cup vegetable oil
1/4 cup apple sauce
1/2 cup water
1 egg

Dry Ingredients:
1 2/3 cups white flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon powdered ginger
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves

  1. Preheat oven to 350 degrees.  Prepare one loaf pan.
  2. Combine the wet ingredients in a mixing bowl and stir well.
  3. Add the dry ingredients and stir well.
  4. Pour into the pan and bake until a toothpick comes out clean from the center, about 35 minutes.
  5. Allow it to cool.
Pumpkin Bread Pudding

1 loaf of Pumpkin bread
1/4 cup old-fashioned rolled oats
2 cups milk
1/2 cup canned pumpkin
1 teaspoon vanilla extract
1/2 cup agave nectar
1 Tablespoon cornstarch
1/8 teaspoon salt

  1. Preheat oven to 350 degrees.  Prepare a 9 inch square glass or ceramic pan.
  2. Slice the bread into 2-inch thick slices and place on a cookie sheet.  Bake for 10 minutes on each side to dry out the bread.  Cool the bread and break into bite-sized chunks.  Place in a large bowl.
  3. Grind the oats in a food processor until they are the consistency of a coarse meal.  Add the remaining ingredients and blend until smooth.  Pour the mixture over the bread in the bowl, pushing the bread down so that it is all submerged.  Allow to sit 20-30 minutes.
  4. When the bread is all soaked, spoon the mixture into the pan and the smooth the top.
  5. Bake 45-60 minutes until browned on top and knife inserted in the middle comes out moist but not too wet.
  6. Serve with warm caramel sauce.