Tuesday, October 4, 2011

Pumpkin Bread

I've got lots of pumpkin things to make, and here's another one.  Very tasty Pumpkin Bread.  This is extremely easy and better than the quick box mixes out there.  There's nothing wrong with those things, I still use them from time to time.  There will always be a special place in my heart for the Struesel and Chocolate Chip kinds.  :)  But when making a quick bread, why not go from scratch?  My parents are big fans of pumpkin bread, so I brought some over for Sunday breakfast.  And they were so happy.  I left the loaf there too since this recipe makes two loaves. 

wasn't too sure how to make
this look appealing :)
Quick breads are great.  They get the name because they take seconds to put everything together and then you put it in the pans and bake them off.  And who doesn't like that?!  Everyone should try making a quick bread from scratch at one point.  And once you see how easy it really is, you wont go back to the box mixes again.  So get to baking everyone! 

Pumpkin Bread
makes 2 8 1/2" x 4 1/2" loaves

Butter, room temperature, for pans
3 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
2 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
2 cups pumpkin puree
1 cup sugar
1 cup packed dark brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups milk
  1. Preheat oven to 350 degrees.  Coat the tins with butter; set aside.  In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt; set aside mixture.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin puree and both sugars; mix on medium speed until well combined, 2 to 3 minutes.  Add the eggs and oil; mix until incorporated, about 2 minutes, scraping down the sides of the bowl.  With mixer on low, add the flour mixture in two batches, alternating with the milk and beginning and ending with the flour, until just combined. 
  3. Divide the batter between the prepared pans; smooth the tops with an offset spatula.  Place the pans on a baking sheet.  Bake, rotating the sheet halfway through, until a cake tester inserted in the centers comes out clean, 55-60 minutes.  Transfer pans to a wire rack to cool 10 minutes.  Remove loaves from pans and cool completely. 

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