PUMPKIN BREAD RECIPE
Kids
love it, grown-ups love it…this pumpkin bread is hard to beat!
Prep
Time : 20 mins
Cook
Time : 1 hour 5 mins
Total
Time : 1 hour 30 mins
Servings : 2 loaves
INGREDIENTS
·
2
cups all-purpose flour, spooned into measuring cup and leveled-off
·
1/2
teaspoon salt
·
1
teaspoon baking soda
·
1/2
teaspoon baking powder
·
1
teaspoon ground cloves
·
1
teaspoon ground cinnamon
·
1
teaspoon ground nutmeg
·
1-1/2
sticks (3/4 cup) unsalted butter, softened
·
2
cups sugar
·
2
large eggs
·
1
15-oz can 100% pure pumpkin (I use Libby's)
INSTRUCTIONS
1.
Preheat
the oven to 325°F and set an oven rack in the middle position. Generously
grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively,
use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
2.
In
a medium bowl, combine the flour, salt, baking soda, baking powder, cloves,
cinnamon, and nutmeg. Whisk until well combined; set aside.
3.
In
a large bowl of an electric mixer, beat the butter and sugar on medium speed
until just blended. Add the eggs one at a time, beating well after each
addition. Continue beating until very light and fluffy, a few minutes. Beat in
the pumpkin. The mixture might look grainy and curdled at this point -- that's
okay.
4.
Add
the flour mixture and mix on low speed until combined.
5.
Turn
the batter into the prepared pans, dividing evenly, and bake for 65 – 75
minutes, or until a cake tester inserted into the center comes out clean. Let
the loaves cool in the pans for about 10 minutes, then turn out onto a wire
rack to cool completely.
6.
Fresh
out of the oven,the loaves have a deliciously crisp crust. If they last beyond
a day, you can toast individual slices to get the same fresh-baked effect.
Freezer-Friendly
Instructions: The
bread can be frozen for up to 3 months. After it is completely cooled, wrap it
securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw
overnight in the refrigerator before serving.
Recipe
from onceuponachef.com
Delicious Food Recipes
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