Wednesday, October 17, 2012

Pumpkin Bread

There's a blog I read, KERF, and the author blends pumpkin puree into her oatmeal. I'm a huge oatmeal fan, and a pumpkin fan, so I tried it. It is pretty delicious, especially with cinnamon mixed in and almond butter on top. However, a 15 oz. can of pumpkin goes really far when you only use 1/3 c. of pumpkin every morning. I was afraid I wouldn't be able to eat the whole can before it went bad, so I searched by cookbooks for a pumpkin bread recipe. I found on in Joy of Cooking.

Pumpkin Bread
(makes a 9x5 loaf pan)
Preheat the oven to 350 and grease your loaf pan.

Whisk together (in your medium sized glass Pyrex bowl):
1-1/2 c flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1-1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves

In your small Pyrex bowl, combine:
1/3 c milk
½ tsp vanilla

In your large Pyrex bowl, blend with a mixer until fluffy:
6 Tbsp (1/3 c) shortening or butter
1-1/3 c sugar

Beat in 2 eggs, one at a time, to the butter/sugar mixture.

Beat in on low speed, 1 c. pumpkin puree

Add the flour and milk mixtures in two-three parts, alternating, until smooth.

Then mix in with a spatula:
1/2 c chopped pecans
1/3 c raisins

Bake in the loaf pan for about 1 hour, or until toothpick comes out clean.

As expected, our oven is off. I bought one of those thermometers that hangs from the oven rack. When the knob is set at 350, the thermometer only reads 325. It's a bit of a pain in the butt, because higher settings, like 400, read closer to 425 on the thermometer....   

Monday morning I expected to have a piece of pumpkin bread with my breakfast... but the pumpkin bread mouse a.k.a. the Hubs finished off the pan in the middle of the night! And he doesn't even like pumpkin!

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