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.
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.
Since this recipe makes 2 loafs, I keep one available to serve immediately, and the other in the freezer for unexpected occasions.
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| Pumpkin Bread with Vanilla Ice Cream |
The Recipe…
Pumpkin Bread
Yield: 2 loaves
Ingredients:
3 1/3 cups sifted flour (Note: sift first, then 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.)
4 large eggs
1 ½ cups canned pure pumpkin (NOT pumpkin pie 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.
2. In a 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.
4. Stir 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.
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.
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.
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 be heated in a toaster oven.
To defrost using a microwave oven:
Loosely wrap a frozen slice in a paper towel.
Then heat for about 30 seconds or so on low (50%) power.
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