Wednesday, December 1, 2010

Pumpkin Bread

Now the recipe I really want you to have is for Pumpkin Bread Pudding. That post is coming. But first we need a loaf of pumpkin bread. This recipe makes just one loaf, so why don't you double it? It stands on its own just scrumptiously. You can gobble one up while it's still warm and cube the other for this wonderful dessert.

Pumpkin Bread
4 T unsalted butter, plus more for greasing
1 3/4 c. flour
1/2 t. salt
1 t. baking soda
1/2 t. baking powder
1/2 t. ground allspice
1/2 t. ground nutmeg
1/2 t. ground cloves
1 t. ground cinnamon
1 1/2 c. sugar
1/4 c. vegetable oil
8 oz. (scant cup) unsweetened pumpkin puree
2 large eggs
2/3 c. water

Preheat the oven to 350 degrees.

Butter or lightly spray the bottom and sides of a loaf pan.

In a small bowl, combine all the dry ingredients EXCEPT the sugar.

In a large mixing bowl, beat together softened butter, sugar and oil on high speed until light and fluffy, about one minute.

Add the pumpkin puree and beat until combined.

Add eggs, one at a time and mix JUST until incorporated. Do not overmix.

At low mixer speed, slowly add the dry ingredient mixture and water and mix until just combined.

Spread the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes.

Allow to cool in the pan for ten minutes and then remove from pan to cool completely.

Stay tuned for the fabulous Pumpkin Bread Pudding recipe.

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