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.