Tuesday, September 6, 2011

Happy September!

According to myself, you can make pumpkin stuff year round, but also according to me, September is the perfect start to making pumpkin and other fall foods. Once the first day of September comes around, I'm over summer, and ready for fall. In order for that to happen, you of course have to have fall foods :) What better way to kick off the pumpkin season with pumpkin bread? I tried a new recipe, tweaked it a little and had an amazing outcome! The bread was moist, light, sweet, and had the perfect amount of spice too it (I don't like many spices though). So here's what you'll need
Flour, sugar, brown sugar, baking soda, baking powder, salt, nutmeg, cinnamon, melted butter, vanilla, eggs, water, and of course, pumpkin. In a large mixing bowl, combine butter, both sugars, eggs, vanilla, and pumpkin
Beat on medium-low speed until combined. In a separate bowl, combine all of the dry ingredients and stir together
Alternately add dry mixture and water to pumpkin mixture, beginning and ending with dry mixture
 Mix on low speed until just combined
Fold in any other ingredients you wish to add, such as, pecans, cinnamon chips, chocolate chips, white chocolate chips, etc. Scoop batter evenly into greased loaf pans. (I used 18 mini loaf pans)
 Optional: sprinkle cinnamon sugar over each loaf
Bake until cooked through the middle. Remove from oven and let cool in pans about 5 minutes
Remove from pans and cool completely on foil or cooling rack. My favorite way to eat pumpkin bread is warm with butter or cream cheese. Store in an air-tight container up to a week



Pumpkin Bread

1 3/4 cup AP flour
1 1/2 cups sugar
3/4 cup brown sugar
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 stick unsalted butter, melted
2 eggs
1 tsp. vanilla
1 cup pumpkin
1/3 cup water

Preheat oven to 325 degrees. In a large mixing bowl, combine butter, both sugars, eggs, vanilla, and pumpkin. Beat on medium-low speed until combined. In a separate bowl, combine all of the dry ingredients and stir together. Alternately add dry mixture and water to pumpkin mixture, beginning and ending with dry mixture. Mix on low speed until just combined. Fold in any other ingredients you wish to add, such as, pecans, cinnamon chips, chocolate chips, white chocolate chips, etc. Pour batter evenly into greased loaf pans. (I used 18 mini loaf pans). Optional: sprinkle cinnamon sugar over each loaf. Bake until cooked through the middle. Remove from oven and let cool in pans about 5 minutes. Remove from pans and cool completely on foil or cooling rack. My favorite way to eat pumpkin bread is warm with butter or cream cheese. Store in an air-tight container up to a week.

No comments:

Post a Comment