Saturday, January 30, 2010

Pumpkin Bread

I made pumpkin bread last weekend, tossed some plastic wrap over the loaf pan, and it stayed moist and delicious until I finished eating it on Thursday! It's best when warm (or toasted) in thick slices with butter. I highly recommend this recipe, which is another one from Joy of Cooking:

Preheat oven to 350 degrees.

Sift together:
1 3/4 cups flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves

In a large bowl, beat until light and fluffy:
1 1/3 cup sugar
1/3 cup shortening
2 eggs

Add and beat in:
1 cup canned pumpkin

Now add the sifted dry ingredients in 3 additions alternately with:
1/3 cup water or milk (I used milk)
1/2 tsp vanilla

(I found that particular section of instruction to be confusing. Just mix into the sugar/shortening/eggs combination 1/3 of the dry, 1/3 of the wet, 1/3 of the dry, etc etc until you have it all blended together).

Do not overbeat between each addition. Fold in (optional, I didn't do this part) :
1/2 cup coarsely chopped nuts
1/3 cup raisins or chopped dates

Pour batter into a greased pan and bake about 1 hour or until a toothpick, inserted into the bread, comes out dry.

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