The Art of Darkness

Sweet Saturday

November 24th, 2012 by Cobwebs

Pumpkin Bread

3 1/2 C all purpose flour
4 tsp baking powder
1 1/2 tsp salt
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp freshly grated nutmeg
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cloves
2 C pumpkin puree (homemade or canned, not “pumpkin pie filling”)
1 C whole milk
2 tsp vanilla extract
1 C (2 sticks) unsalted butter, room temperature
2 C sugar
4 large eggs
2 C pecans, toasted, chopped (optional)

Preheat oven to 350°F. Butter and flour a 10-inch (3 quart) bundt pan or two 9 1/4 x 5 x 2 1/2-inch loaf pans.

Whisk together flour, baking powder, salt, baking soda, and spices in medium bowl. In small bowl, mix pumpkin, milk and vanilla. Using an electric mixer, beat butter in large bowl until creamy. Gradually beat in sugar until thoroughly incorporated. Add eggs one at a time, beating well after each addition. Beat pumpkin mixture and flour mixture alternately into butter mixture in 2 additions each, making sure to mix only until combined. Stir in pecans. Transfer to prepared pan(s).

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool 5 minutes. Turn out onto rack and cool completely.

Can be prepared 2 days ahead. Wrap tightly in foil and let stand at room temperature. Can be frozen up to three months.

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