PAN DE CALABAZA - PUMKIN BREAD

RECETA / RECIPE

This recipe yields a large quantity of pumpkin bread/ muffins. You can always halve the recipe.**Sweet Potato and Black Bean Tacos

1- Bake your calabaza/pumpkin (skin on) at 400°F for 40 minutes. (I prefer orange or green kabocha squash.) However, you can use a high-quality canned pumpkin puree.

Spoon out the CALABAZA con CUCHARA/spoon Y TENEDOR/fork and make PURE DE CALABAZA/pumpkin puree, and set aside about 1 cup and a little extra.

2- Preheat your horno/ oven to 375°F*

3- Whisk/ Batir con BATIDOR:

1 TAZA/cup GRANDE de pure de calabaza

4 HUEVOS/eggs

1 TAZA aceite vegetal ( canola oil, coconut oil is my favorite)

⅔ TAZA de AGUA/water

Agregar / Add:

2 y ½ TAZAS de AZUCAR/sugar

Agregar de a poco / Add slowly and fold in (first, sift your dry ingredients. TAMIZA/sift los ingredientes SECOS)

3 y ½ TAZAS de HARINA 2 TSP. BAKING SODA 1 Y ½ TSP SALT

Lastly, incorporate the mix of 4 ESPECIAS:

1 tbsp cinnamon/ CANELA, una pizca de NUTMEG, CLOVE, and GINGER

Bake in any molds of your choice. Baking time is about 30/45 minutes, depending on the size of your baking dish.