Friday, September 16, 2011

Pumpkin Bread


Several years ago I had a sudden and definite craving!  With the fall weather approaching and a hit of a chill on that 70 degree day it was determined....I needed pumpkin bread!!  Not much of a baker myself, I figured I would have to do some research on what would make the best pumpkin bread.  Recipe after recipe I finally decided to create my own from the suggestions so many people had left on the highest rated pumpkin bread on www.allrecipes.com.  After a few batches I finally perfected what I thought to be some pretty freakin' delicious pumpkin bread!  To think, I made something so delicious and it didn't even have a tablespoon of butter in it!!!  Naturally I added some butter to the pan with a little flour, you know, to keep it from sticking....and NO, Pam wouldn't have done the same thing!  Anyhoo, I was thrilled with my discovering and my first taste of what it must feel like to bake (though I still hold strong to the fact that it isn't real cooking, sorry its just not...no one plans Thanksgiving dinner around a cake, they plan it around a bird!).  Here is the recipe I think is pretty darn special!

Ruthie's Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 apple sauce
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended.  Pour into the prepared pans.  Bake for about 50 minutes in the preheated oven.  Loaves are done when toothpick inserted in center comes out clean.  

Let cool for about 10 minutes in the pan on a cooling rack then remove the loaves from the pans and cool for at least 30 minutes on a cooling rack.

A quick lesson in the old school way of "preparing a pan"

A trick my mother taught me to prepare the pans is to take a paper towel and wipe it in the butter dish.  Use the towel to spread the butter on the pans.  Sprinkle the pan with flour, knock it around to make sure all sides are coated and dump any excess flour in the trash!
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