Wednesday, February 17, 2010

Moist Pumpkin Bread

This recipe is amazing in its versatility. It is crumbly and moist. My favorite application for this bread is mini finger sandwiches filled with Nutella. It makes an amazing sweet treat for a tea party or baby shower.

You can use your run-o-the-mill canned pumpkin for this recipe, or use fresh kabocha squash from the farmer's market. Really, any pumpkin puree will do. Just make sure that consistency of your puree is similar to that of canned pumpkin. If it is too dry, just add a little water.

Seasonality: Perfect pumpkin season is fall, but go ahead and make this recipe through the winter as well.

Beverage pair: Hot cider

2/3 cup shortening
2 cups sugar
4 eggs
2 cups pumpkin puree
2/3 cups water
3 1/3 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
1 tsp ground cloves

-Cream the shortening and sugar together.
-Then, add the eggs, pumpkin puree and water.
-In a separate bowl, whisk together flour, baking powder, salt, and spices.
-Add the dry ingredients to the wet ingredients and stir just until combined.
-Pour into 2 greased loaf pans and bake at 350F for about an hour.

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