Tuesday, September 22, 2009

Pumpkin Bread

Since it's officially fall I decided to make my favorite autumn treat. The sisters I visit teach will be enjoying this tomorrow. I've always received many compliments on this bread, but I can't accept them because the recipe is not my own. It is from the original Joy of Cooking cookbook.


PUMPKIN BREAD

1 3/4 cup all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/3 cups sugar
1/3 cup shortening
2 eggs
1 cup cooked or canned pumpkin
1/3 cup milk
1/2 teaspoon vanilla
(optional: 1/2 cup coarsely chopped nuts
and/or 1/3 cup raisins or chocolate chips)

Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan. In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves. In a large bowl, beat sugar, shortening and eggs until light and fluffy. Add and beat in pumpkin. Add the dry ingredients alternately with the milk and vanilla. Do not over-beat between each addition. Fold in the optional nuts/raisins/chocolate chips. Pour batter into pan and bake about 1 hour or until toothpick inserted in center comes out clean. Cool on a wire rack. Remove loaf from pan and wrap with plastic wrap to prevent drying out.

2 comments:

Alexis Ogg said...

Today I was wondering to make the same ginger bread at home and it sure is going to be delicious. There are many benefits of having the ginger bread in routine breakfast.

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