One of my go-to autumn recipes is Pumpkin Bread. It’s not
too sweet, is easy to make, and goes perfectly with a cup of hot coffee or tea.
Add a dollop of whipped cream or a scoop of good vanilla ice cream, and you’ve
got yourself a dandy dessert.
too sweet, is easy to make, and goes perfectly with a cup of hot coffee or tea.
Add a dollop of whipped cream or a scoop of good vanilla ice cream, and you’ve
got yourself a dandy dessert.
I’m not ashamed to say that I use canned pure pumpkin for
this recipe; it certainly beats carving and cooking a fresh pumpkin – a real time-saver.
this recipe; it certainly beats carving and cooking a fresh pumpkin – a real time-saver.
Since this recipe makes 2 loafs, I keep one available to serve
immediately, and the other in the freezer for unexpected occasions.
immediately, and the other in the freezer for unexpected occasions.
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| Pumpkin Bread with Vanilla Ice Cream |
The Recipe…
Pumpkin
Bread
Bread
Yield: 2 loaves
Ingredients:
3 1/3 cups sifted flour (Note: sift first, then
measure!)
measure!)
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 ¼ cups granulated sugar (Note: If you prefer a
sweeter product, increase the sugar to 2
½ cups.)
sweeter product, increase the sugar to 2
½ cups.)
4 large eggs
1 ½ cups canned pure pumpkin (NOT pumpkin pie
filling!)
filling!)
1 cup vegetable oil
2/3 cup water
Directions:
1. Preheat
oven to 350°F. Lightly grease the bottom and sides of 2 loaf pans. Set aside.
oven to 350°F. Lightly grease the bottom and sides of 2 loaf pans. Set aside.
2. In a
large bowl, combine the dry ingredients – flour, baking soda, salt, cinnamon,
nutmeg and sugar.
large bowl, combine the dry ingredients – flour, baking soda, salt, cinnamon,
nutmeg and sugar.
3. In a
separate bowl, combine the pumpkin, eggs, oil and water.
separate bowl, combine the pumpkin, eggs, oil and water.
4. Stir
the wet ingredients into the dry ingredients until well blended, but don’t
over-mix.
the wet ingredients into the dry ingredients until well blended, but don’t
over-mix.
5. Divide the batter evenly between the 2 pans. Run a knife or straight-edge spatula
lengthwise down the center of the batter.
lengthwise down the center of the batter.
6. Bake
for 50 to 60 minutes. Insert a toothpick in the center. If it comes out clean
or with dry crumbs, the bread is done. Cool, in the pans, on a wire rack for
about 15 minutes. Carefully remove the loaves from the pans and continue to
cool on the racks.
for 50 to 60 minutes. Insert a toothpick in the center. If it comes out clean
or with dry crumbs, the bread is done. Cool, in the pans, on a wire rack for
about 15 minutes. Carefully remove the loaves from the pans and continue to
cool on the racks.
To freeze pumpkin bread:
Slice the loaf into portions,
then tightly wrap the entire loaf in plastic wrap. Place the wrapped loaf in a plastic
bag suitable for freezing.
then tightly wrap the entire loaf in plastic wrap. Place the wrapped loaf in a plastic
bag suitable for freezing.
To serve from the frozen state:
Before serving, remove as many
slices as you plan to serve. Place slices on a plate, cover, and defrost in the
refrigerator. Slices can heated in a toaster oven.
slices as you plan to serve. Place slices on a plate, cover, and defrost in the
refrigerator. Slices can heated in a toaster oven.
To defrost using a microwave
oven:
oven:
Loosely wrap a frozen slice in
a paper towel. Then heat for about 30 seconds or so on low (50%) power.
a paper towel. Then heat for about 30 seconds or so on low (50%) power.
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