Seasonal Foods

Wednesday, January 16, 2013

For the Pumpkin Lovers!!!

I figured I should have at least one blog post about baking since the prior posts are about cooking.  This Pumpkin Spice Bread is a recipe I decided to try back in November after I found it on Pinterest.  In my personal opinion Pinterest is a great resource for finding new and different recipes I do not thinking I can find anywhere else!

On a random Sunday morning I woke up with an urge to bake.  I know how crazy it sounds but it is very true!  I don’t know why I had that feeling but I just did and acted on it.  I decided to make the Pumpkin Spice Bread recipe that I found on Pinterest, now this recipe makes two loaves of bread and I figured it was perfect.  I would have one for home and one for work.  While I was making it I did make a little bit of a mess but it was fun to make.  The only other bread that I have ever made from scratch is banana nut bread.  Since this recipe required me to have two loaf pans, I had to make a trip to Publix and buy another pan.  Now I have two but I really don’t mind.  When the recipe says to use canned pumpkin I used the pumpkin pie filling mix, which can be found near the canned fruit in the Publix I shop at.  Part of me is a bit confused as to when pumpkin was classified as a fruit and not a vegetable.  I always thought it is a vegetable. 

Here is the recipe:

Ingredients:
  • 2 cups canned pumpkin
  • 3 cups sugar 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon ground cloves

Directions:

Heat oven to 350. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9 x 5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.

Here is the loaf that I bought to work, Ryan couldn't wait to eat the one I made for home so he cut himself a slice right away.



6 comments:

  1. This recipe has inspired me to go buy my very first loaf pan. Seriously. Thanks, Annie!

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    1. Awesome! No joke, I've been wanting to make this again since Christmas but haven't had the time.

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  2. I bet you could also freeze the extra loaf for a future time?

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    1. I have never thought about doing that! I'm sure that it can be done. I think I'll have to keep that tip in the back of my mind for the next time I made the bread. I freeze lentil soup and homemade marinara sauce when I double the recipe and want to have it later down the road.

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  3. Did I hear you say that you were bringing some into class on Saturday? Definitely making this! I love pumpkin!

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    1. Maybe not this Saturday but another Saturday before class ends...

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