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Sunday, October 11, 2009

Pumpkin Bread

Pumpkin fever is in full swing!! And today it comes in the form of bread. Yummy, cakey, scrum-diddly-umptious bread, created by my next husband, Alton Brown.

Now, I didn't go all out with this recipe and use fresh pumpkin, though its something I may consider once its pumpkin carving time, but using canned pumpkin still resulted with a great bread. I did forget to buy pumpkin seeds while I was out, so I just threw in some walnuts instead - it was great. One of the reviewers said this recipe is one you could get creative with - try using cloves and nutmeg in addition to (or in place of) the cinnamon. Or add chocolate chips! Adding a slightly streusel-like topping I'm sure would be great too. These are all things I have in mind for next time I make this bread. And there will be a next time.
Pumpkin Bread
Yields 1 loaf

2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
3 cups pumpkin, fresh; shredded (canned works too)
1 cup pumpkin seeds, toasted

1. Preheat the oven to 325˚. 


2. Sift the flour, cinnamon, baking soda, baking powder, and salt together. 
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.


3. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature, bake for 30 minutes.

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