Tuesday, February 26, 2013

Winter Baking~Pumpkin Bread Recipe!

Hi everyone! I'm actually posting on time! I wasn't sure if I would this week. Yesterday we actually got a blizzard—and you know the funny thing? It was warm the day before. There's our crazy weather for you! So yesterday was spent baking bread, and cookies. It was a lovely, cozy day inside. And, in the spirit of baking, I want to share my pumpkin bread recipe with you. It's the same recipe that I use for blueberry muffins, just with tweaking.

But first, the pictures of the beautiful snow!







  Okay, now for the yummy recipe! This is a “double batch”, but it's what I make all the time, either for muffins or bread. It makes about 30 muffins, (when filled about ¾ way in the greased muffin cups) and for bread it makes two regular loaves. When I make pumpkin bread we have it for lunch, and everybody loves it. Well, the kids do. And me. ;D But that's no surprise, me being the baked yumyums feen. (You have no idea how long it took me to learn how that was spelled—for the longest time I thought it was spelled “feine”). 



Yummy Pumpkin Bread

1 cup shortening
2 cups sugar
4 eggs
1 2/3 cup pumpkin puree (I usually use homemade)
4 cups flour
4 tsp baking powder
1/3 tsp nutmeg
1 tbs cinnamon
¼ tsp cloves
1 cup milk
2 tsp vanilla





Preheat oven to 350.
To begin, cream shortening and sugar together. Add eggs one at a time, beating well. (Might have to scrape bowl). Add in pumpkin puree. (In picture, I had 2 cups puree, so I just used that. The bread turned out fine, just more moist than usual).


  In separate medium bowl, add flour, powder, spices (I always estimate the spices in my hand—they're completely optional). In a measuring cup, measure milk, add vanilla. (Also optional).





Turn mixer on, and add the flour and milk mixes to pumpkin mix, pouring slowly. Mix until well combined.
Grease two bread pans, and fill half way each with the batter. Bake for 1 hour. I usually check it at 50 minutes, and occasionally it takes a little longer than an hour. I think it depends on the type of bread I'm making—banana bread seems to take longer, by a few minutes, generally.

Bread is done after the top springs back, when touched. If uncertain, test with a toothpick. If it comes clean, it's done. Let cool for a few minutes, so it is easier to cut. Enjoy! 





  For banana bread, I just use two ripe mashed bananas in the mix. This is a very good, versatile recipe. I used to use butter instead of shortening, but shortening is cheaper, and the bread is just as yummy. Hope you enjoy the recipe!


  ~Elora

1 comment:

  1. I loved the snow pictures. It snowed at our place last night, but it melted almost immediately. :(

    ReplyDelete

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