Don't you just love all the beautiful colors and wonderful flavors of fall? Of course fall is the time to use pumpkin and a great quick bread is pumpkin bread. This recipe has a combination of delicious spices that not only taste wonderful, but fills your house with an incredible aroma! It is very quick and easy to make, but just plan for the baking which takes a little while.
You can cook it in regular size bread pans, muffin tins or mini loafs. Just make sure you adjust the time. You want the toothpick to come out almost clean - not gooey, but just a few crumbs. Adding chocolate chips makes it almost into a dessert bread - very yummy.
Let it cool about 5 minutes in the pan, gently loosen sides with a knife to help it come out, and place on a cookie rack to cool. Usually we can't wait long enough to let it cool completely before cutting because the smell just begs you to take a taste! Enjoy!
Pumpkin Bread
1 ¾ c pumpkin puree (15
oz can) 1
½ tsp salt
4 eggs 1
Tbsp cinnamon
½ c oil ¼ tsp ginger
½ c applesauce ¼
tsp pumpkin spice
½ c brown sugar ½
tsp cloves
1 ½ c sugar 1
tsp nutmeg
1 tsp vanilla 1
c walnuts or pecans, chopped (opt)
3 ½ c flour 1
c semi-sweet or dark chocolate chips (opt)
2 tsp soda
Preheat oven to 350° F.
Grease 2 loaf pans or muffin tins. (Makes about 24 muffins. Fill about 1/2 full.)
In large bowl, mix together wet ingredients & sugars. Stir until smooth. In medium bowl, mix flour, soda, salt &
spices and stir to combine. Gradually
add dry ingredients to pumpkin mix, being careful not to over mix. Stir 1 tsp flour into nuts & chips if
adding to keep them from sinking. Pour
into prepared pans and bake 50–60 minutes until toothpick comes out with a few
crumbs. Muffins cook for 35-40
minutes. Do not over bake.
No comments:
Post a Comment