Wednesday, December 17, 2014

ACCM - Christmas Baking

Ignore my caved-in pumpkin bread. I'm baking at 7100 feet and have an aversion to adjusting my recipes...

Pumpkin yummy! I used to grab the boxes of pumpkin bread mix in the stores as soon as it started showing up around Thanksgiving. Sadly it would disappear from the shelves shortly after the new year. I decided I would have to find a homemade recipe that was as good or better than the boxed stuff I was buying...and I found one!

Unfortunately, I've been using this recipe for years and copied it down without the source. I found it online and I really wish I could share the source, but I'm certainly still going to share the recipe. There are a few changes that I've made. The spices are "heaping" measurements. I know they weren't in the original. I like my spice! I've also substituted some wheat flour into the recipe. You can go with all white flour if you'd prefer. The recipe makes one loaf, but if you're a fan of pumpkin bread like I am just double it. Use the whole 15 oz can of pumpkin puree. It won't be exactly 2 cups, but it works. Trust me on this one. And by doubling it you won't have leftover pumpkin!

Pumpkin Nut Bread

1/3 c. butter (or margarine), softened
1-1/3 c. sugar
2 eggs, beaten
1/4 c. water
1 c. pumpkin puree (not pumpkin pie filling!)
1 c. flour
2/3 c. wheat flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cinnamon, heaping
1/4 tsp. cloves, heaping
1/4 tsp. pumpkin pie spice, heaping
1/2 c. nuts, chopped (optional)

Preheat oven to 350 degrees (F).

In a mixing bowl cream together the butter and sugar until light; set aside.

In another bowl combine the eggs, water and pumpkin; mix well. Add creamed butter mixture; blend thoroughly. Sift dry ingredients together in another bowl and add to creamed mixture 1/3 at a time, stirring well after each addition. Mix in the nuts, if desired.

Pour into a greased and floured 9x5x3-inch loaf pan for 50 to 55 minutes or until a knife inserted in the center comes out clean.