Thursday, October 28, 2010

Pumpkin Bread


I'm really in the fall spirit these days...  so another pumpkin recipe seems only appropriate!  I didn't think you'd mind since the pumpkin chip cookies I posted recently has been my most visited recipe according to my blog statistcs!  Part of that most likely has to do with Liz at Blog is the New Black sending a batch of my cookies as a prize to one of her lucky readers.  I hope she enjoyed them!

So on to today's recipe... I mentioned a couple of posts ago that my husband and I went to visit our friends James and Erica in Cape Cod, MA.  Erica is an extremely talented hostess... particularly because all of the recipes she made us were out of this world.  One that stuck out among the rest was her pumpkin bread.  To our surprise she had a loaf baking in the oven when we woke up.  What an amazing breakfast to wake up to!  Nothing is more delicious than warm spiced pumpkin bread with a little melted butter.

She was nice enough to share the recipe with me and I had to share it with you!  In my humble opinion, this is the best pumpkin bread I've had.  Not only is it delicious, but it's beyond simple to make and conveniently makes two loaves, which you can freeze for a rainy day. Hope you enjoy it as much as we did!


Recipe Tip:
  • If you don't want to use both loaves, freeze one for later when you have an unexpected occasion to bake for!
  • I made this recipe with the ground cloves, but I think it would taste just as good without it.  If you don't have this ingredient on hand, don't worry about making a special trip to the store for it.


Start by beating the sugar and vegetable oil with an electric mixer on medium/high speed until blended:


Lower your speed to low add your eggs, one at a time, beating in between each addition:

Raise your speed to medium and add the pumpkin and vanilla and mix until blended:

Meanwhile, sift together your flour, ground cloves, ground cinnamon, ground nutmeg, baking soda, salt, and baking powder into a separate bowl:


Add the dry ingredients to the wet:


And mix with a spoon until combined.  At this time you can add your chopped walnuts if desired:


Meanwhile, preheat your oven to 350 degrees and butter and lightly flour 2 9x5x3 loaf pans.  Transfer half of the batter evenly into both pans.  If you don't have two pans you can bake them one at a time:



Bake in the middle rack between 1 hour and 5 minutes and 1 hour and 10 minutes or until a toothpick pricked in the center of your loaf comes out clean:


If you'd like, in a separate bowl combine 1 cup of powdered sugar with 1 teaspoon of cinnamon.  Sift your cinnamon and sugar over the top of your loaf and sprinkle with additional cinnamon on top.  Then carefully slice your loaf into 1 inch thick slices and transfer to a dish to serve:




Pumpkin Bread
Adapted by Erica from Bon Apetit
(original recipe can be found on Epicurious)
Makes: 2 loafs
(Printable Recipe)

Ingredients
 3 cups sugar
1 cup vegetable oil
3 large eggs
1 16 oz can of pumpkin (do not use pie filling)
1 teaspoon vanilla
3 cups all purpose flour
1/4 teaspoon ground cloves (optional)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

Optional topping:
1 cup confectioners sugar
1 teaspoon ground cinnamon

Directions
Start by beating your sugar and vegetable oil with an electric mixer on medium/high speed until blended. Lower your speed to low and add your eggs, one at a time, beating in between each addition.  Raise your speed to medium and add the pumpkin and vanilla and mix until blended.  Meanwhile, sift together your flour, ground cloves, ground cinnamon, ground nutmeg, baking soda, salt, and baking powder into a separate bowl.  Add the dry ingredients to the wet and mix with a spoon until combined.  At this time you can add your chopped walnuts if desired.

Meanwhile, preheat your oven to 350 degrees and butter and lightly flour 2 9x5x3 loaf pans.  Transfer half of the batter evenly into both pans.  If you don't have two pans you can bake them one at a time.  Bake in the middle rack for 1 and 5 minutes to1 hour and 10 minutes or until a toothpick pricked in the center of your loaf comes out clean.

If you'd like, in a separate bowl combine 1 cup of powdered sugar with 1 teaspoon of cinnamon.  Sift your cinnamon and sugar over the top of your loaf and sprinkle with additional cinnamon on top.  Then carefully slice your loaf into 1 inch thick slices and transfer to a dish to serve.
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3 comments:

  1. this is a lovely recipe:) thank you for sharing this.

    ReplyDelete
  2. is it one teaspoon of baking powder? or 1/4?

    ReplyDelete