Pumpkin bread

From Alexandra’s Kitchen

DSC_0560

Nothing says Fall like the warmth of the oven cozying up the kitchen, perfuming the air with that magical scent of cinnamon, cloves, nutmeg, and pumpkin. This pumpkin bread is as delightful while baking as it is while eating. Really, I wish you could have been in my kitchen this morning to enjoy how wonderful this bread smelled. And it gets even better when you eat a slice, hot from the oven with a nice pat of butter. This bread is perfectly soft and tender, full of fall pumpkin flavor, and all the delightful spices that go with it – plus, it’s a snap to whip up! A definite winner and perfect welcome into the fall season.

DSC_0541

Here we go! Preheat oven to 350ºF. Grease 2 loaf pans with butter or non-stick spray.

Using a stand mixer or by hand, beat sugar and oil together until blended.

DSC_0506

Add eggs one at a time mixing after each addition.

DSC_0509

Add pumpkin purée and water and mix until blended.

DSC_0511

Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice.

DSC_0504

Add to the mixer and mix only until just incorporated.

DSC_0513

Pour batter into prepared pans.

DSC_0517

Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched. Note: You can also use mini loaf pans. When using the small pans, the loaves should be done in 30-45 minutes.

DSC_0524

Yield: 2 standard sized loaves

Ingredients

2 cups sugar
1 cup canola oil
4 large eggs
15-16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 cups flour
2 teaspoons baking soda
1/2 teaspoon table salt
2 teaspoons cinnamon
1/2 teaspoon cloves (optional)
1/2 teaspoon nutmeg
1/2 teaspoon allspice (optional)

Directions

Preheat oven to 350ºF. Grease 2 loaf pans with butter or non-stick spray.

Using a stand mixer or by hand, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.

Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.

Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched. Note: You can also use mini loaf pans. When using the small pans, the loaves should be done in 30-45 minutes.

Advertisements

Published by

girlkneadsbread

My adventures with bread and the deliciousness of life.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s