SIMPLE, SEASONAL PUMPKIN BREAD

SIMPLE, SEASONAL PUMPKIN BREAD

USA Weekend Newspaper Insert, Oct. 7, 2011 – CookSmart, Pam Anderson

TagsKitchen Note: THIS IS AMAZING!!  Best recipe for pumpkin bread I have ever had!

  • 3 ½ CUPS ALL-PURPOSE FLOUR
  • 1 TBL BAKING POWDER
  • 2 TSP GROUND GINGER
  • 1 TSP EACH: BAKING SODA, SALT AND CINNAMON
  • ½ TSP GROUND CLOVES
  • 4 LARGE EGGS, BEATEN
  • 1 ½ CUPS GRANULATED SUGAR
  • 1 CUP LIGHT BROWN SUGAR
  • 2 STICKS (1 CUP) BUTTER, MELTED
  • 1 CAN (16 OZ) PURE PUMPKIN

PREHEAT OVEN 350.  GREASE AND FLOUR TWO 9X5 LOAF PANS.

MIX FLOUR, BAKING POWDER, GINGER, BAKING SODA, SALT, CINNAMON AND CLOVES IN A LARGE BOWL.

MIX EGGS AND SUGAR IN LARGE BOWL; ADD BUTTER, BEAT UNTIL FULLY INCORPORATED AND THEN ADD THE PUMPKIN.

ADD DRY INGREDIENTS, BEAT JUST UNTIL SMOOTH.

DIVIDE BATTER INTO PREPARED PANS.

BAKE 45-50 MINUTES OR UNTIL GOLDEN BROWN AND CAKE TESTER COMES CLEAN.  LET COOL A FEW MINUTES.  RUN KNIFE AROUND PAN TO LOOSEN.  TURN ONTO A WIRE RACK TO COOL.

MAKES TWO 9-INCH LOAVES.

Per serving: 237 calories, 9g fat (5g saturated), 3g protein, 1g fiber, 37g carbs, 51mg cholesterol, 283mg sodium.

Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *

*
To prove you're a person (not a spam script), type the security word shown in the picture. Click on the picture to hear an audio file of the word.
Anti-spam image