Pumpkin Bread

Created 01 Nov 2012 20:29, Updated 06 Nov 2012 19:54

Pumpkin Bread

from King Arther Flour Whole Grain Baking

Yield: One 9x5-inch loaf
Baking Temp: 350 degrees F
Baking Time: 1 hour

(Note: this is our go-to pumpkin bread recipe. Sorry, Mom. It's not that we don't like yours; it's just that we like this one more.)

2 c whole wheat flour, traditional or white whole wheat
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup unsalted butter
1 c packed light or dark brown sugar
1/4 c granulated sugar
3 large eggs
1 tsp vanilla extract
1 c canned pumpkin
3/4 c chopped nuts
3/4 c raisins, dried cranberries, or chocolate chips

Preheat oven to 350 degrees F. Grease 9x5-inch loaf pan.

Whisk together flour, baking soda, baking powder, salt, and spices in a bowl.

Cream together butter and sugars in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in the nuts and raisins, cranberries or chips.

Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, approximately 1 hour. Remove the bread from the oven and place on a rack to cool for 15 minutes. After 15 minutes, run a knife around the edges to loosen, turn it out of the pan, and place on the rack to finish cooling completely before slicing.

As with most quick breads, ideally it should sit overnight before serving, and is best sliced when chilled.

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