Friday, November 21, 2014

Pumpkin Bread


With the abundance of pumpkin we have right now, I decided some pumpkin bread might be good.  Here's how I made it:


Here are some of the things you will need.


In a large bowl, add the dry ingredients.  They are:
1 2/3 cups plain flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice



Mix them all up real good.


In another large bowl, whisk together the wet ingredients.  They are:
2 eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup water



After the wet ingredients are mixed, add the dry ingredients and stir.  There is no need to get out the mixer; they just need to be folded together.


The batter will be thin, with a consistency similar to pancake batter.


Fold in 1/2 cup raisins.  You can leave these out, but if you do, yours won't be as good as mine.


Fold in 1/2 cup chopped nuts.  I used pecans, since they were the only nuts I had in the cupboard.  I think walnuts would be tasty, too.


Pour the batter into a 5" x 9" loaf pan that has been sprayed with oil. Cook at 350 degrees for 70 minutes, or maybe a little longer if you didn't preheat your oven.


Let it cool in the pan for about ten minutes, then transfer to a cooling rack.


Wait until it is cool or as long as you can stand it, then slice into 1/2" pieces.  Or, make the slices as big as you want them. 


I had mine with a little spreadable cream cheese and a spot of tea, because I'm spoiled and life is short.  

Please don't say you don't like pumpkin until you have had this bread.  I think I will make some pumpkin muffins soon.