Tuesday, July 27, 2010

Recipe: Double Pumpkin Bread

I generally don't post recipes, being domestically challenged, but there are a couple of things I make really well.  My pumpkin bread is one of the few things I feel I can really call "mine;" this is really my recipe.  I got the basic recipe from our ward Relief Society cookbook, but experimented until I came up with this one.  It is very rich and cake-like, with less fat than traditional pumpkin bread.

Preheat oven to 350 (for muffins) or 325 (for bread).

Sift together:
3 cups white flour (or 2 cups whole wheat flour and 1 cup white flour)
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
(1 tsp. ginger, 1 tsp. dried orange peel, optional but recommended particularly for whole wheat recipe)
3 cups sugar

2 15-oz cans pumpkin (3 & 3/4 cups canned pumpkin)
1/4 cup vegetable oil
3 whole eggs
1 tsp. vanilla extract

Mix well until completely blended.  Pour into muffin cups or loaf pans; fill about 1/2-2/3 to the top.  I use Pam Baking spray, or grease and flour pans.  (For muffins, I actually prefer not to use the little paper muffin cups, because it won't form that nice crisp crust.)  Bake, cool, and eat.

Trust me.  It is awesome.  Happy baking.