by kirra » Sun May 24, 2009 5:05 pm
Pumpkin Bread
Ingredients:
1 1⁄2 cups all-purpose flour
1 tsp baking soda
1⁄4 tsp baking powder
1 tsp salt
1 1⁄2 tsp ground cinnamon
1 tsp ground ginger
1⁄2 tsp grated or ground nutmeg
1⁄4 tsp ground cloves
1⁄3 cup water or milk
1⁄2 tsp vanilla
6 tbsp (3⁄4 stick) butter, softened
1 1⁄3 cups sugar or 1 cup sugar plus 1⁄ 3 cup packed brown sugar
2 large eggs
1 cup pumpkin purée
1⁄2 cup walnuts or pecans, coarsely chopped
1⁄3 cup raisins or chopped dates
Preparation:
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-by-5-inch loaf pan. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside. Combine milk and vanilla in a small bowl. Set aside. Beat butter and sugar in a large bowl until fluffy. Beat eggs one at a time into the butter-sugar mixture. Add pumpkin and beat on low speed until blended. Alternate adding flour mixture and milk mixture in three parts, beating on low speed and stirring with a rubber spatula until smooth. Fold in nuts and dates.
Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan for 5 to 10 minutes before unmolding to cool completely on a rack. Makes one loaf.
[b][size=150]Pumpkin Bread [/size]
Ingredients:[/b]
1 1⁄2 cups all-purpose flour
1 tsp baking soda
1⁄4 tsp baking powder
1 tsp salt
1 1⁄2 tsp ground cinnamon
1 tsp ground ginger
1⁄2 tsp grated or ground nutmeg
1⁄4 tsp ground cloves
1⁄3 cup water or milk
1⁄2 tsp vanilla
6 tbsp (3⁄4 stick) butter, softened
1 1⁄3 cups sugar or 1 cup sugar plus 1⁄ 3 cup packed brown sugar
2 large eggs
1 cup pumpkin purée
1⁄2 cup walnuts or pecans, coarsely chopped
1⁄3 cup raisins or chopped dates
[b]
Preparation:[/b]
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-by-5-inch loaf pan. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside. Combine milk and vanilla in a small bowl. Set aside. Beat butter and sugar in a large bowl until fluffy. Beat eggs one at a time into the butter-sugar mixture. Add pumpkin and beat on low speed until blended. Alternate adding flour mixture and milk mixture in three parts, beating on low speed and stirring with a rubber spatula until smooth. Fold in nuts and dates.
Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan for 5 to 10 minutes before unmolding to cool completely on a rack. Makes one loaf.