Pumpkin for My Pumpkin
My man Rob drove across Tennessee for the weekend and yet again, my baking instinct flared up. It's really chilly here in Knoxville, so I wanted to make something with an autumn feel to it and settled on a recipe for Pumpkin Bread from Joy of Cooking. Not only did it taste good, but it made my apartment smell like a big ol' pumpkin pie - fulfilling my hope that this is much more like cake than bread. And it was a snap to make:
- Preheat the oven to 350 degrees
- Grease a 9 x 5-inch (8 cup) loaf pan
- Whisk together:
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon baking power
- Combine in another bowl:
- 1/3 cup milk
- 1/2 teaspoon vanilla
- In a large bowl, beat 6 tablespoons unsalted butter until creamy, about 30 seconds
- Gradually add 1 cup of sugar plus 1/3 cup packed brown sugar (light or dark) and beat on high speed until lightened in color and texture, 3 to 4 minutes
- Beat in, one at a time, 2 large eggs
- Add and beat on low speed until blended 1 cup pumpkin puree
- Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed until smooth
- Fold in 1/2 cup coarsely chopped walnuts or pecans (I used pecans) and 1/3 cup raisins or chopped dates (I left out the fruit because RJM doesn't like it - it turned out fine)
- Scrape the batter into the pan and spread evenly
- Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on the rack for 5 to 10 minutes before unmolding to cool completely on the rack
posted by ATP at 10:23 PM
2 Comments:
I love the vegetable "breads" that are more like cake! :)
Pumpkin's the best. Yay, fall.
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