Thursday, December 25, 2008

Pumpkin Bread

What's Christmas or Thanksgiving without pumpkin bread?  Here's an easy recipe that I adapted from  The original recipe was for zucchini bread, which is quite good as well.  Just substitute 1 cup of shredded zucchini for the pumpkin!

Here's what you'll need...

1/4-cup butter (room temperature)
1/4-cup vegetable oil
1-cup brown sugar
1 1/2-cups all-purpose flour
1-tsp ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
1/2-tsp baking soda
1-tsp baking powder
1/2-tsp salt
1 egg
1-cup pumpkin puree (from a can is fine or bake your own)

1.  Preheat oven to 350 degrees.  Grease a 8x4x2 loaf pan with butter or baking spray.

2.  Mix the butter, oil and sugar with an electric mixer until smooth.  Add the egg and mix until incorporated.

3.  Sift the flour, spices, baking soda, baking powder and salt.  Add the sifted mixture, about 1/2 cup at a time, until all is incorporated.  

4.  Add the pumpkin puree and continue to mix until smooth-ish.  Side note here...  if you bake your own pumpkin, make sure to put it in a food processor or blender to puree it up.  It can be a bit stringy which you don't want in your bread.  

5.  Pour into a loaf pan and bake for about 55-60 minutes until it's golden brown and a knife comes out clean.  

Serve warm with butter!

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