Saturday, October 24, 2009

Pumpkin Bread

It’s fall now and nothing says fall to me like pumpkin bread.  Pumpkin bread is a type of quick bread.  While it’s called bread, it is really more of cake in the shape of a loaf of bread.  This recipe could also be used to make it in the shape of a normal cake and then iced.

This recipe is extremely easy to make and is very forgiving of mistakes.  You could use fresh pumpkin and make it a little more “home made” but would result in a much more involved recipe.

Here is the recipe that I use:

3 cups Granulated Sugar

1 cup Vegetable Oil

4 Eggs

15 oz Canned Pumpkin

3 1/2 cup All Purpose Flour

2 tsp Salt

2 tsp Baking Soda

1 tsp Baking Powder

1 tsp Nutmeg

1 tsp Cinnamon

1 tsp Ground Allspice

2/3 cup Water

Mise en place

Here is the mise en place for the pumpkin bread.

Oil and sugar

First the sugar and oil get mixed together.

Oil and sugar after mixing

Here they are after being creamed together.

4 beaten eggs

Next up is the eggs.  They get lightly beaten before being added.

Eggs mixed into the oil and sugar mixture

This is the mixture after the eggs were added.

Pumpkin gets added

The pumpkin goes in and gets mixed well.

Dry ingredients

The dry ingredients all get measured out into a separate bowl and mixed together.

Final batter

Then the dry ingredients get mixed into the pumpkin mixture in 3 batches, alternating with the water.  This alternating procedure lets you get all the flour mixed in without clumping or over mixing the batter.

Loaf pans ready for baking

The batter gets evenly divided into two loaf pans.  They get baked in a 350 degrees oven for 40-60 minutes.

After baking, still in the pan

When it is done the bread should have pulled a little away from the sides of the pan and a skewer should come out clean when inserted into the center of the loaf.

The loaves should be cooled for about 10 minutes in the pans before turning out and cooling the rest of the way on a wire rack.

Final loaf

Here’s the final loaf.

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