Tuesday, October 5, 2010

PUMPKIN bread!

Ah, fall season is officially here! Woot Woot! And with fall comes all things PUMPKIN! I have been wanting EVERYTHING pumpkin:
Pumpkin pie bites, pumpkin pie, pumpkin spice lattes from Starbucks, pumpkin spice frozen yogurt from Red Mango and now...
And this was seriously the easiest and best recipe EVER!

So freaking moist on the inside and just the right crispy on the outside...ah!

The recipe made 2 medium sized loafs and my husband is already crying for more! I think we ate through the first loaf in the first day!

Ultimate Pumpkin Bread (adapted from Streaming Gourmet blog)
Yields 2 Medium Loaves


3 cups all-purpose flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 cups granulated sugar
1 cup butter, really soft, half melted really
3 large eggs
1 16 oz can of pure pumpkin
1/2 cup chopped pecans (optional)


1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
5. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.

Everyone should try this bread! Seriously AH-MAZING!

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