Well hello there. I have just emerged from a rabbit-hole Dear Reader. A dark place with no internet. Oh, how I have missed you! I changed internet providers recently and unfortunately, it did not go well. My boys decided that we needed higher upload and download speeds and unlimited something or other. So we changed providers. And it didn't work. So we tried another company and here I am! Yay! I must confess I was getting desperate. I started scoping out places with free wifi. Not kidding. It was getting serious!
I promised you a pumpkin bread recipe the last time we were together. I am happy to report that it did turn out and in fact received rave reviews from my brood. Even if you don't like pumpkin, I promise you that you will like this loaf. It is perfect on a fall morning with a cup of tea. Wonderfully cozy! This recipe said it would yield one 9 inch loaf, however I made two smaller loaves plus one nine inch square cake from the batter. More than enough to share...my husband took some to work.
Pumpkin Bread
Adapted from Bobby Flay's Bar Americain Cookbook
4 tbsp butter, softened
1 3/4 cup all purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
1 cup pumpkin puree, not pie filling
2 large eggs
Preheat oven to 350 degrees. Grease and flour pans and set aside.
Whisk the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves together in bowl and set aside.
Next, beat the butter, sugar and oil on high speed, scraping down the sides a few times, until light and fluffy. This should take a minute or so.
Now add the pumpkin puree and mix until just combined. Next add the eggs, one at a time. Mix until just combined. Next, turn your mixer to low speed and add the flour mixture and 2/3 cup water and mix until combined.
Spread the batter into the prepared pan(s). Bake for about one hour to one hour and fifteen minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool on wire rack for 10 minutes before removing from pans. Allow to cool completely.
I promised you a pumpkin bread recipe the last time we were together. I am happy to report that it did turn out and in fact received rave reviews from my brood. Even if you don't like pumpkin, I promise you that you will like this loaf. It is perfect on a fall morning with a cup of tea. Wonderfully cozy! This recipe said it would yield one 9 inch loaf, however I made two smaller loaves plus one nine inch square cake from the batter. More than enough to share...my husband took some to work.
Pumpkin Bread
Adapted from Bobby Flay's Bar Americain Cookbook
4 tbsp butter, softened
1 3/4 cup all purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
1 cup pumpkin puree, not pie filling
2 large eggs
Preheat oven to 350 degrees. Grease and flour pans and set aside.
Whisk the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves together in bowl and set aside.
Next, beat the butter, sugar and oil on high speed, scraping down the sides a few times, until light and fluffy. This should take a minute or so.
Now add the pumpkin puree and mix until just combined. Next add the eggs, one at a time. Mix until just combined. Next, turn your mixer to low speed and add the flour mixture and 2/3 cup water and mix until combined.
Spread the batter into the prepared pan(s). Bake for about one hour to one hour and fifteen minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool on wire rack for 10 minutes before removing from pans. Allow to cool completely.
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