This is my go-to recipe for Pumpkin Bread. I like it because you can go with the set recipe and get a great loaf of tasty bread or add some perks of your own and enhance your baking experience. It is August and the Fall months are silently creeping up on us. Time to plan those Autumn meals and desserts!
Pumpkin Bread
1 cup vegetable oil
3 cups granulated sugar
1/2 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon baking powder
2 cups canned pumpkin
3 large eggs
2 teaspoons vanilla extract
1 tablespoon freshly grated orange zest
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup toasted and chopped walnuts or pecans
Preheat oven to 350 degrees. Generously vegetable oil spray two loaf pans.
Beat together the oil, eggs, sugar, vanilla, zest, and spices. Add in the salt, soda, flour, and baking powder. Stir in to combine. Add in the pumpkin and nuts.
Divide the batter between the two prepared loaf pans. Smooth the tops and bake at 350 degrees for 1-1 1/2 hours, depending on your oven.
Ideas . . .
When they are still warm from the oven, generously drizzle with lemon icing and let finish cooling.
1/2 cup dried cranberries would be interesting.
Skip the nuts if you don't care for them or have allergies.
Try a cup of tiny chocolate chips.
White chocolate chips gives it a new look.
Add some chocolate-covered raisins.
No comments:
Post a Comment