Thursday, February 24, 2011

Pumpkin Bread

Pumpkin Bread

After the last Pumpkin Bread Adventure, I was on the lookout for a better recipe. You know, one with flavor and spices and stuff. Which is why the very day that Miss Zoot posted her Pumpkin Bread recipe I was in the kitchen making some.

Makes: 1 10" bunt pan

4 eggs
3 cup sugar
1 cup vegetable oil
15 oz can of pumpkin (just plain pumpkin, not pie filling)
3 1/3 cup flour
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
2/3 cup water

PREHEAT oven to 350F
BUTTER and FLOUR bunt pan

BEAT eggs and sugar
ADD oil
MIX until combined
ADD pumpkin
MIX until combined
ADD cinnamon and nutmeg
MIX until well incorporated
ADD water
MIX until combined

POUR into prepared bunt pan
BAKE 60-65 minutes, until tester comes out clean


My Thoughts
1. The texture of this bread was perfect. A nice moist crumb.

2. The flavor was a nice mellow pumpkin. I'd like to try adding some additional spices to kick it up a bit or maybe a nice glaze. The husband however, loved it exactly as it was. (Which is why the entire bunt pan--usually far too much for the two of us to eat--disappeared in less than a week.)

3. The bunt shape makes for a pretty presentation and easy slicing. It's not something I had previously considered for quick breads, being afraid they would be too dense to cook through, but this one is light enough that it works brilliantly.

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