| November 8, 2017 -- Pumpkin Bread
INGREDIENTS:
2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 15-oz can 100% pure pumpkin (Libby’s is suggested)
DIRECTIONS:
Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with fl our (alternatively, use a baking spray with fl our in it, such as Pam with Flour or Baker’s Joy).
In a medium bowl, combine the fl our, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fl uffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that’s okay.
Add the flour and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. Fresh out of the oven, the loaves have a deliciously crisp crust.
Serves: Makes 2 Loaves
SOURCE: https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html |
