Directions: |
Directions:1. Have all ingredients at room temp before starting
2. Preheat oven to 350 degrees and grease a 9 x 5 " loaf pan
3. In a large bowl whisk together flour through baking powder
4. In a separate small bowl combine milk (or water) and vanilla
5. In a large bowl, beat butter until creamy, about 30 sec
6. Gradually add the sugar(s) and beat on high speed until lightened in color and texture, about 3 to 4 minutes
7. Beat in 1 egg at a time
8. Add pumpkin puree and beat on low speed just until blended
9. Add the flower mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary
10. If adding optional nuts, raisins/dates, and/or chocolate chips, fold in now
11. Scrape batter into the pan and spread evenly
12. Bake until a toothpick inserted in the center comes out clean, about 1 hour
13. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack
14. Even better with a little peanut butter for breakfast!! |
Personal
Notes: |
Personal
Notes: Someone gave me The Joy of Cooking as a wedding gift and I found this recipe one fall and made it for my friends who were doing a running event, and they liked it so much I made it for my family. And now my friends and family request it all the time! Best with chocolate chips in the batter and smeared with a little peanut butter with coffee!!
Oh, and I did make a few adjustments to the original recipe - I use a whole can of pumpkin instead of 1 cup, and I tried the chocolate chips (not in the original recipe).
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This recipe for Pumpkin Bread is from