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- 20
- November
- 2008
Well-Spiced Pumpkin Bread
Are you bored of pumpkin recipes yet? Me neither. Friends, henceforth the fall of 2008 shall be known as the Squash-tastic Pumpksplosion Event at FATM. So. Here's the pumpkin bread.
Yields two 9"x3" loaves. (can very easily be halved.)
Ingredients:
| granulated sugar | 1½ cup | |
|---|---|---|
| vegetable oil | 1 cup | |
| whole eggs | 4 large | at room temperature |
| vanilla extract | 1 teaspoon | |
| chai tea or water | ⅓ cup | I like spicy Dragonfly Chai |
| unbleached all-purpose flour | 3 cups | |
| whole wheat flour | ½ cup | |
| ground cinnamon | 1 teaspoon | |
| ground cloves | 1 teaspoon | |
| ground nutmeg | 1 teaspoon | |
| ground ginger | 1 teaspoon | |
| baking soda | 2 teaspoons | |
| Kosher salt | 1½ teaspoons | |
| pumpkin puree | 2 cups | |
| chopped toasted pecans | 1 cup | also consider walnuts or pepitas |
| dried cranberries | 1 cup | optional |
Procedure:
- Preheat oven to 350ºF. Prepare two 9" x 3" loaf pans.
- Whisk together flours, spices, baking soda, and salt. Set aside.
- Beat together sugar and oil until well blended.
- Add eggs, vanilla, and chai (or water — the chai is just a way to squeeze in more flavor).
- Beat until mixture is even and smooth, scraping down the sides of the bowl and the beater as necessary.
- Add flour mixture all at once. Stir gently until just mixed.
- Fold in pumpkin puree until uniform.
- Stir in nuts or seeds, and cranberries, if you like.
- Divide batter between the loaf pans and bake, about one hour, until a toothpick inserted in the center of the loaf emerges clean.
- Cool on a wire rack about ten minutes, then remove bread from the pans and cool completely before slicing or wrapping.
