November 4, 2012 § Leave a comment
This is a nice way to use up your leftover pumpkin puree, or an excellent reason to buy some. It’s a mellow bread, not that pumpkin-y actually – I might add more next time – and the spices are lovely and pack a nice, mild, punch. This morning I toasted a piece in a dry frying pan, and ate it like french toast: topped with butter, pecans, and maple syrup. YUM!
Adapted from epicurious.com.
- 4 tablespoons unsalted butter, softened, plus more for the pan
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon table salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 1/4 cups sugar
- 1/4 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 eggs
- 2/3 cup water
1. Preheat oven to 350°F. Grease a 9-inch loaf pan.
2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl. NOTE – do NOT add sugar here!
3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute. Or, do it by hand as I did, and just beat the heck out of it with a wooden spoon for like 3-5 minutes (which is a long time, and quite tiring I must say! Exercise for the day: check!).
4. Add pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Slowly mix in the flour mixture and 2/3 cup water and mix until just combined.
5. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.
EAT! And try it as french toast!!