Discover the joy of making a scrumptious pumpkin bread using fresh, grated pumpkin instead of pumpkin puree. This moist, colorful, and aromatic bread can also be turned into delightful muffins, as per your preference.
In the original recipe, olive oil is used, but it may have a strong flavor that can overpower the pumpkin taste. By using butter or any odorless oil, you can achieve the perfect balance of flavor and texture for this delectable bread.
This recipe yields a large bread, suitable for a big cake tray, or a medium-sized bread with additional muffins, or a medium and a small bread.
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Grate the pumpkin using a fine grater.
Beat the egg whites with sugar.
Gradually pour in melted butter or oil, mixing well after each addition.
Stir in the grated pumpkin.
Add flour, baking powder, and cinnamon (if desired).
Mix well with a mixer or a whisk until the batter is smooth and free of lumps.
Pour the batter into a cake pan lined with baking paper, leaving a finger's width space from the edges.
You can also divide the batter between two cake pans for varying sizes.
Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 45 minutes. Perform a toothpick test to ensure the bread is fully cooked.
Allow the bread to cool completely.
This is the butter cake.
Enjoy your homemade pumpkin bread made with butter or odorless oil, with a consistent texture and a subtle flavor difference.
Bon appétit!
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