10.12.2006

Pumpkin Bread

Although it doesn't seem much like autumn here in South Carolina; I felt autumn upon me. This means pumpkin, apples, sweet potatos and other warm, fuzzy comfort fruits and vegetables.

This sparkled my urge for pumpkin bread. I decided to start out simple and just find an ultimate pumpkin bread recipe to start off my fall-inspired baking. None of my cookbooks had quite what I was looking for, a recipe with butter instead of oil for the fat; however, I settled for a well-reviewed oil based recipe for my pumpkin bread. My searches to me to a recipe at allrecipes.com

I know my pictures are nothing to right home about but hopefully they'll get better as I take more. The end product turned out a bit more brown on the outside than I would have liked but the color on the inside was a warm orange - no complaints there. I made slight changes due to the pan size and spices that were in my cabinet. I'd love to make some sort of pumpkin spice cream cheese frosting for these loaves but I was just baking for pleasure so it stayed plain for now.

Downeast Maine Pumpkin Bread
adapted from allrecipes.com

15oz pumpkin puree (1 can)
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. all-spice
1/4 tsp chopped crystalized ginger

Preheat oven to 350 degrees. Grease 2 9X5 loaf pans (this is just what I had - use other pans if you desire)

In large bowl mix pumpkin puree, eggs, oil, water and sugar until well blended. In seperate bowl whisk flour, baking soda, salt, and spices. Stir dry ingredients into wet just until blended. Pour mixture into prepared pans.

Baked 50-57 minutes in preheated oven. Loaves are down when toothpick inserted in middle comes out clean.

Yield: 2 - 9x5 loaves

Next time I would even up the spices, substitute some white sugar for brown, and bake for a little less (I baked for 60 minutes) so the tops aren't as brown. Although brown on the outside the flavor on the inside was delicious; moist pumpkin, soft, midly spicy, it's hard to stop eating! It's slowly disappearing to the kitchen to my delight.

5 comments:

Tanya said...

I found your Blog from Anna's - nice Blog you have! I LOVE pumpkin bread and like to try different recipes for it. I am on allrecipes.com way too much but never tried this one. Thanks for posting it! ...And your picture sold me :)

Natalia said...

I've had such a craving for pumpkin. It's perfect for fall. I like using butter rather than oil in most of my baking too. Usually it works if you just substiture melted butter for the oil.

Lauren said...

Tanya - thanks so much for reading.. it means a lot! allrecipes.com is like heaven! It's so nice to be able to read others expierences with the recipes before you try it.

Natalia - I know... seasonal baking is so exciting. It's not quite like fall weather here but I feel it! Butter is just too wonderful not to use - mmmm; I will definitely try that out next time.

Alicat said...

yuh-hum! The crystalized ginger sounds like a great addition. I love really moist pumpkin bread. :)

Brilynn said...

Pumpkin anything is good! And I'm getting the cold fall up here for you... I'll trade you some snow for some sun?