recipe
Servings: Makes 2 loaves Cook Time: 65 Minutes INGREDIENTS • 2 ¼ cups all-purpose flour • ½ teaspoon salt • 1 teaspoon baking soda • ½ teaspoon baking powder • 3 teaspoons pumpkin pie seasoning • 1½ sticks (¾ cup) unsalted butter, softened • 2 cups sugar • 2 large eggs • 2 cups fresh pureed pumpkin or
15oz can pure Pumpkin • 1 cup chopped pecans (Optional)
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mixture might look grainy and curdled at this point that's okay. 4. Add the flour mixture and stir by hand at this point until fully combined. Finally stir in the chopped nuts. 5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean (Depending on your Oven the time varies). Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 6. Store wrapped in plastic in the fridge. ENJOY.
INSTRUCTIONS 1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour. 2. In a medium bowl, combine the flour, salt, baking soda, baking powder, Pumpkin Pie Seasoning. Whisk until well combined; set aside. 3. In a large bowl using a hand mixer or stand mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating a few minutes until light and fluffy. Gently spoon in the pumpkin and mix thoroughly. The
Scrape out the flesh of the cooked pumpkin leaving the skin intact. Dispose of the Skin and puree the pumpkin flesh using a food processor or hand mixer until the puree is smooth and lump free. It is now ready to use in the pumpkin bread recipe or any other pumpkin recipes that you may need. Store any leftovers in a container in the fridge.
FOR THE PUMPKIN PUREE This time of year, pumpkins are plentiful around my house. That means its Pumpkin Bread time! You will need one sugar pie pumpkin (I grow mine, but most grocery stores or farmers markets have them this time of year). Wash the outside of the pumpkin and remove the stem. Cut in half and clean out all the seeds. Cover a baking sheet with aluminum foil and spray with oil so the pumpkin doesn’t stick. Place the pumpkin cut side down on the baking sheet and roast
at 400 Degrees for 30min - 60min depending on the size of pumpkin until it is soft to the touch. Cool upside down on the baking tray (I place a cooling rack under the pumpkin to let the moisture drip out) until it becomes room temperature.
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