Pumpkin Bread
Ingredients
| 1 1/2 cups |
White Sugar |
| 1 1/2 cups |
Light Brown Sugar |
| 3/4 cup |
Vegetable oil |
| 4 large |
Eggs |
| 2 cups |
Canned Unsweetened Pumpkin |
| 3 1/2 cups |
All Purpose Flour |
| 2 tsp |
Kosher Salt |
| 2 tsp |
Baking Soda |
| 1 tsp |
Baking Powder |
| 1 tsp |
Nutmeg |
| 1 tsp |
Allspice |
| 1 tsp |
Cinnamon |
| 1/2 tsp |
Cloves |
| 2/3 cup |
Water |
Instructions
- Yield:
- 2 loaves
- Prep time:
- 30 minutes
- Cook time:
- 40 minutes
- Ready in:
- Recipe Type:
- Dessert
- Muffin/QuickBread
- Preheat oven to 350°. Butter and flour 2 9x5 loaf pans.
- In bowl of stand mixer with paddle attachment, mix sugars together thoroughly and slowly add oil, blending until creamy.
- Break eggs into small bowl or cup, beat lightly with a fork then add to sugar and oil mixture. Blend thoroughly on medium to high speed. Add pumpkin and continue blending.
- Combine dry ingredients in separate bowl.
- Blend dry ingredients and water into wet mixture, alternating.
- Divide batter between two loaf pans.
- Bake for 40 to 45 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool. Frost with cream cheese frosting, if desired.
Tips for Success
- Cooking Tips
- Add chopped pecans or walnuts if desired, sprinkle some on the top before cooking.
- Cream cheese frosting makes this into a terrific dessert. Warm bread with a generous slathering of butter makes it a decadent breakfast.
- Don't overcook! Remember that it will continue to cook a bit after removing from the oven, so the cake tester should come out almost but not quite clean.
- Ingredient Tips
Reviews
|
Made several variants for a taste test at Kathy's office. This variation won the vote. |
Leslie 12/15/2005 |
Source Information
Classic Sourdoughs, A Home Baker's Handbook, Cathy Lowe,
- This recipe modified from Ms. Lowe's original. The original had all white sugar, 1 cup oil, and 16 ounces pumpkin by weight.
