November isn't November unless I've made pumpkin br . . . stop the presses! Actually, my kids love pumpkin bread so much that I bake it year round. Only problem is in the last few years, I can't find canned pumpkin year round so I stock up. My kids will cry if I remind them the last time I backed pumpkin bread because I think I used the last can back in March.
Fortunately, Fall and Thanksgiving are fast approaching. Thus, the store shelves will be stocked . . . soon.
Let's get cooking.
Ingredients for two loaves because if I'm going to go to the effort to make a loaf, I might as well bake two.
2/3 cup shortening (I use butter, or canola oil if I'm out of butter)
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
Cream shortening with sugars. Add vanilla and mix just until blended.
4 eggs
2/3 cup water
Add eggs one at a time (discarding shells), beating thoroughly after each addition. Gently mix in water.
3 1/2 cups flour
1 teaspoon baking soda
2 teaspoonn baking power
1 1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon nutmeg
(if I'm in the mood, I'll add some cloves, ginger, and/or allspice)
Thoroughly mix the dry ingredients in a separate bowl. Add gradually to the shortening mixture and beat until smooth.
2 cups canned pumpkin
1/2 cup chopped nuts (only if I don't want my family to eat the bread)
Add pumpkin to batter and mix gently. Add half the nuts to the batter, if so desired. Blech.
Lightly grease and flour two loaf pans. Pour batter equally between (by between I mean inside) the pans. If you're adding nuts, here's where you would sprinkle remaining nuts on the tops. Blech.
Bake at 350* for 45-50 min., or until toothpick inserted in center comes out clean.
Enjoy!
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QUESTION OF THE DAY :: What's that one comfort food for you?
1 comment:
Wish you lived closer. I have an abundance in my freezer! I went overboard last year putting it away. I LOVE pumpkin!
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