Monday, November 28, 2011
Pumped up Pumpkin Bread
Whooops! I forgot to post this before Thanksgiving, but I'm pretty sure that everyone still has plenty of family gatherings, holiday parties, gifts to give, breakfasts to eat, house guests you'd rather not have and all around free time to make some post-Thanksgiving pumpkin bread in the next month or so...am I right??
I tried to find the pumpkin bread recipe that I normally use, but since I couldn't find it, I combed through a ton-age of others and decided that the classic Libby's recipe made the style of bread that I like the best. Their standard pumpkin pie recipe hasn't ever failed me, so why not try the pumpkin bread? Yum. Aside from calling for pumpkin pie spice (which is just an excuse to make you buy another spice you'll never use again) I was totally pleased with the recipe. And you can make your own pumpkin pie spice blend in about 30 seconds. Seriously.
For one teaspoon of Pumpkin Pie Spice:
Measure 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, 1/8 teaspoon of ground allspice or ground cloves, and 1/8 teaspoon of ground nutmeg into a small bowl and stir to blend. The end.
Adapted from Libby's
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice**(see above)
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15-ounce) can 100% pure pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries
1. Preheat the oven to 350° F. Grease and flour two 9 x 5-inch loaf pans (or any variation below).
2. Combine the flour, pumpkin pie spice, baking soda and salt in large bowl. Combine the sugar, pumpkin, eggs, oil and juice in a large bowl. Beat until just blended. Add the pumpkin mixture to the flour mixture and stir just until moistened. Fold in the cranberries. Spoon the batter into prepared loaf pans.
3. Bake for 60 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely.
Alternative loaf sizes:
•For three 8 x 4-inch loaf pans:
Prepare as above. Bake for 55 to 60 minutes.
•For five or six 5 x 3-inch mini-loaf pans:
Prepare as above. Bake for 50 to 55 minutes.