Pumpkin Bread
Tomorrow is food day at work because our business manager is leaving. I've got a neat Nordic ware loaf pan that makes the bread turn out a bit like a pumpkin patch; and with some pumpkin left over from my pumpkin chocolate chip cookies, I felt pumpkin bread was a must for this fall food day.
This recipe is from Martha Stewart's Web site, and it is actually for pumpkin spice cake. She says you can adapt it to a loaf, however, by adding extra baking time, and it seemed to work just fine. Instead of frosting, I melted some white chocolate chips and drizzled over the top.
Pumpkin Bread
1/2 cup unsalted butter, melted
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups sugar
1 (15-ounce) can pumpkin puree
Chopped walnuts (my addition)
1. Preheat oven to 350 degrees. Grease and flour a 9- by 5-inch loaf pan.
2. In a large bowl, whisk eggs, sugar, butter and pumpkin until combined. Add dry ingredients and mix gently until smooth. Add walnuts and mix well.
3. Turn batter into prepared pan and smooth top. Bake until a toothpick inserted in center comes out with just a few moist crumbs attached, about 1 hour and 15 minutes. Cover with a foil tent if loaf begins to brown too quickly.
This recipe is from Martha Stewart's Web site, and it is actually for pumpkin spice cake. She says you can adapt it to a loaf, however, by adding extra baking time, and it seemed to work just fine. Instead of frosting, I melted some white chocolate chips and drizzled over the top.
Pumpkin Bread
1/2 cup unsalted butter, melted
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups sugar
1 (15-ounce) can pumpkin puree
Chopped walnuts (my addition)
1. Preheat oven to 350 degrees. Grease and flour a 9- by 5-inch loaf pan.
2. In a large bowl, whisk eggs, sugar, butter and pumpkin until combined. Add dry ingredients and mix gently until smooth. Add walnuts and mix well.
3. Turn batter into prepared pan and smooth top. Bake until a toothpick inserted in center comes out with just a few moist crumbs attached, about 1 hour and 15 minutes. Cover with a foil tent if loaf begins to brown too quickly.
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