Photo from Smitten Kitchen |
My dinner tonight was lacking so I'm not going to count it as a recipe at all. But THIS recipe I would count over and over. I love me some pumpkin bread. And honestly, almost all the recipes I've ever tried were about the same. Something just hit me right with this one. So it's #125!
Pumpkin Bread
Recipe from Smitten Kitchen
Serves 8
- 1 15-ounce can pumpkin puree
- 1/2 c vegetable or another neutral cooking oil or melted butter
- 3 large eggs
- 1 2/3 c granulated sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp fine sea or table salt
- 3/4 tsp ground cinnamon
- Heaped 1/4 tsp fresh grated nutmeg
- Heaped 1/4 tsp ground ginger
- Two pinches of ground cloves
- 2 1/4 c all-purpose flour
Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.
In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.
Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible.
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