Wednesday, October 16, 2013

More Fall Fun with Pumpkin Bread

We are still having fun with pumpkin and celebrating the great season of autumn! Among the quick and easy pumpkin offerings is the always popular pumpkin bread. This is just another reason to keep cans of pumpkin puree on-hand!

This bread is delicious as-is, or you can add in things like chopped walnuts, raisins or mini chocolate chips. Serve pumpkin bread warm with butter, or a side of ice cream. This is also a great brunch item and nice to put out if you are having people over for early morning coffee or an evening get together during the holidays. This pumpkin bread also freezes very well!

Pumpkin Bread

1/3 cup butter, softened
1 cup brown sugar
2 eggs
¼ cup milk
1 cup pumpkin puree
2 cups flour
2 tsp. baking powder
½ tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. allspice

Preheat oven to 350 degrees.

In a large bowl, cream together butter and brown sugar until fluffy. Add eggs – one at a time – blending well after each addition. Add milk and pumpkin and combine well.

In a separate bowl, combine flour, baking powder, salt, baking soda, cinnamon and allspice. Gradually add dry ingredients to pumpkin mixture, being sure to scrape down bowl as you go. Mix until everything is combined. If you want, this is the point where you could fold in a cup of chopped walnuts, raisins or mini chocolate chips. 

Grease a standard loaf pan with non-stick spray. Transfer batter to loaf pan and smooth out top. Bake for 50-55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. 

Transfer to cooling rack and let bread cool in loaf pan for five minutes. Then remove bread from pan and allow to cool on rack before slicing or freezing. Enjoy!

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