|Pumpkin Bread with Vanilla Ice Cream|
Wednesday, October 14, 2015
One of my go-to autumn recipes is Pumpkin Bread. It’s not too sweet, is easy to make, and goes perfectly with a cup of hot coffee or tea. Add a dollop of whipped cream or a scoop of good vanilla ice cream, and you’ve got yourself a dandy dessert.
I’m not ashamed to say that I use canned pure pumpkin for this recipe; it certainly beats carving and cooking a fresh pumpkin – a real time-saver.
Since this recipe makes 2 loafs, I keep one available to serve immediate, and the other in the freezer for unexpected occasions.
Yield: 2 loaves
3 1/3 cups sifted flour (Note: sift first, then measure!)
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 ¼ cups granulated sugar (Note: If you prefer a sweeter product, increase the sugar to 2 ½ cups.)
4 large eggs
1 ½ cups canned pure pumpkin (NOT pumpkin pie filling!)
1 cup vegetable oil
2/3 cup water
1. Preheat oven to 350°F. Lightly grease the bottom and sides of 2 loaf pans. Set aside.
2. In a large bowl, combine the dry ingredients – flour, baking soda, salt, cinnamon, nutmeg and sugar.
3. In a separate bowl, combine the pumpkin, eggs, oil and water.
4. Stir the wet ingredients into the dry ingredients until well blended, but don’t over-mix.
5. Divide the batter evenly between the 2 pans. Run a knife or straight-edge spatula lengthwise down the center of the batter.
6. Bake for 50 to 60 minutes. Insert a toothpick in the center. If it comes out clean or with dry crumbs, the bread is done. Cool, in the pans, on a wire rack for about 15 minutes. Carefully remove the loaves from the pans and continue to cool on the racks.
To freeze pumpkin bread:
Slice the loaf into portions, then tightly wrap the entire loaf in plastic wrap. Place the wrapped loaf in a plastic bag suitable for freezing.
To serve from the frozen state:
Before serving, remove as many slices as you plan to serve. Place slices on a plate, cover, and defrost in the refrigerator. Slices can heated in a toaster oven.
To defrost using a microwave oven:
Loosely wrap a frozen slice in a paper towel. Then heat for about 30 seconds or so on low (50%) power.