Wednesday, October 27, 2010

Pumpkin Bread

If it calls for pumpkin, then I'm making it.  I absolutely love baking pumpkin breads, muffins, cookies, cakes and pies.  And this particular quick bread is wonderful.  It had a beautiful rise, great color and perfect texture.  The aroma alone was making me dance around the oven in temptation.  With a spreading of cream cheese and a glass of milk, I was in heaven.

1 1/2 cups sugar
1/2 cup oil
2 eggs (let stand at room temp. for at least 30 min's)
1 3/4 cups flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup water
1/2 of a can (7.5 oz) canned pumpkin

-Preheat oven to 350*; grease and flour a loaf pan (I like a baking spray by Pilsbury for this, it has the flour in it).  In a large bowl, beat sugar and oil on medium speed.  Add eggs one at a time and beat until combined; set to the side.  In another large bowl, mix flour, baking soda, salt, cinnamon and nutmeg.  Add flour and water to sugar mixture alternatively a little at a time while beating on low until just combined; beat in pumpkin.  Pour batter into pan and bake at 350* for 60 minutes or until inserted toothpick comes out clean.  Cool completely and wrap in saran wrap.  Best if sliced the next day, but mine usually doesn't make it until then!  Serves 10.  Enjoy! 

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