Wednesday, October 29, 2008

Pumpkin Bread

Warm, moist pumpkin bread is the ideal treat on chilly fall days!

yield: 2 loaves, 12 slices each

3 1/3 cups flour
1 Tbsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
1 1/2 cups sugar
1/2 cup canola oil
1/2 cup buttermilk
4 eggs
2/3 cup water
1 15-oz can (2 cups) pumpkin

1. Preheat oven to 350°.
2. Combine flour through allspice in a bowl; stir with a whisk.
3. Place sugar, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 9x5-inch load pans coated with cooking spray. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans and cool completely.

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