Saturday, June 6, 2009

Pumpkin Bread

This is a pretty easy recipe for pumpkin bread; you mix the dry ingredients (sifted together) into the wet ingredients (beaten together). Of course, you have to get the balances of spices just right (I'll try to give you approximate measurements, but honestly, I mix spices until it "smells right" to me). I made this pumpkin bread for my manager, Pam.

  • 2 cups of pureed pumpkin (more on how to make that in a later post, if you absolutely have to, use a 16 oz can of pumpkin puree)
  • 1 cup vegetable oil
  • 4 eggs
  • 2 tsp vanilla extract
  • 3.5 cups AP Flour
  • 2 cups of sugar
  • 1.5 tsp baking soda
  • 1.5 tsp salt
  • 1.5 tsp allspice
  • 2 tsp nutmeg
  • SO MUCH CINNAMON (maybe 3 tsp?)
  • 1.5 tsp apple pie spice
  • 1 tsp baking powder
  1. Combine pumpkin, vanilla, eggs, and oil together in a large bowl. Beat until well combined
  2. Sift together dry ingredients. Slowly combine the dry ingredients into the wet ingredients, with the mixer still running
  3. Pour into 2 greased 9x5x3 inch bread pans and bake at 300 degrees for an hour and a half (however, depending on your oven, the time may be more or less. Sometimes when I have baked this bread, it only takes an hour and 20 minutes, sometimes an hour and 40 minutes. Just keep an eye on the bread in the later part of the cooking process.)
And if anyone was wondering the "cook it low, cook if slow" method keeps the bread moist and fluffy. If you would have baked it at a higher temp for a shorter period of time, the bread would have gotten dry and crumbly.

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