Pumpkin Bread
Katie
ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon grated or ground nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup water or milk
- 1/2 teaspoon vanilla
- 6 tablespoons (3/4 stick) butter, softened, or 1/3 cup vegetable shortening
- 1 1/3 cups sugar or 1 cup sugar plus 1/ 3 cup packed brown sugar
- 2 large eggs
- 1 cup cooked or canned pumpkin puree
- 1/2 cup coarsely chopped walnuts or pecans
- 1/3 cup raisins or chopped dates
directions
- 1
This loaf can be made with any cooked mashed squash, yams, or sweet potatoes.
- 2
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan. Whisk together: all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, grated or ground nutmeg, & ground cloves.
- 3
Combine in a small bowl: milk, vanilla. Then beat in a large bowl until fluffy: butter, sugar & brown sugar. Then beat in eggs one at a time. Add pumpkin and beat on low speed just until blended.
- 4
Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in pecans.
- 5
Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
Source: Joy of Cooking
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