pumpkin bread recipe for fresser
- withalonge Sep 26, 2005 11:48 PM
this is an adapted family recipe.. probably once from a cookbook, but I couldn't say which one.
combine dry ingredients:
1.5 cup flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1.5 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp nutmeg
6 tbsp room temp butter
add 1 cup white sugar
1/3 cup brown
then two eggs
then 1 cup pumkin puree
add dry while alternating w/ the following:
1/3 cu milk mixed with 1/2 tsp vanilla
I mix the whole thing with a hand mixer until its time to add the nuts. when incorporated fold in 1/2 cup nuts or similar. I prefer pecans or walnuts.
bake in greased pan for about an hour at 350
it is pretty moist, but does dry out after a few days. best to eat when fresh.. with a little butter. mmmm..
This sounds like a very solid recipe and along the lines of what I'm looking for. I like the fact that it has a little milk and some brown sugar in it. I was actually expecting your recipe to not have ginger or nuts as you indicated before, but am pleased to find out that it does! Thanks for posting it.
re: Carb Lover
well, wasn't sure that was enough ginger for you... but then again me likes my pumpkin pie & bread on the spicier side.
what I like about this particular recipe is how easy it comes together. I don't have a light hand with baking. I think I over-stir or add too much flour too often. anyway... any bread that comes out well most of the time is good with me.