Thursday, October 27, 2011

Recipe of the Week: Pumpkin Bread

I've been craving all things pumpkin since before the stores started stocking up on the back-to-school items. To be quite honest, I always say I'll bake a pumpkin pie as soon as the weather cools a bit, but typically hold out until Thanksgiving. Not this year!

I saw this recipe a few weeks ago and just couldn't wait to try it out. I know I am not much of a baker, but I figured I could manage this easy yummy loaf.


Pumpkin Bread
Slightly adapted from the Incredible Egg Website


1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp baking powder
1/2 tsp salt
1/4 cup butter, softened
3/4 cup sugar
1/4 cup brown sugar
3 eggs
1 can pumpkin
1/2 tsp vanilla
1/3 cup chopped pecans (walnuts if you prefer); toasted to release flavor


Preheat oven to 325 and coat the bottom and sides of a 9 x 5 x 3 loaf pan with cooking spray.

Combine flour, baking soda, spices, baking powder and salt into a medium bowl; set aside.

Beat butter and sugar in a mixing bowl on medium speed until light and fluffy. Beat in the eggs, pumpkin, and vanilla. Reduce speed to low and gradually mix in the dry ingredients until blended. Add the chopped pecans and slowly fold in with a spatula.

Pour batter into the prepared loaf pan and bake for 50-60 minutes until loaf starts to pull away from the sides of the pan and the top browns (stick a toothpick in and it should come out clean).

Cool on a wire rack; loosen bread with a knife around the edges to remove from pan.

Recipe courtesy of The Incredible Edible Egg
Image courtesy of Google Images