Friday, November 11, 2011

Pumpkin Bread

I love fall.  It give me the green light to make as many pumpkin baked goods as possible.  I love it.  One of my favorite things to make is pumpkin bread.  It's good by itself, as french toast, in bread pudding, or any other way.  It also freezes great.

Pumpkin Bread
(adapted from Martha Stewart's Baking Handbook)

3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 can pumpkin puree
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk

Preheat the oven to 350 degrees.  Spray 2-3 loaf pans with a nonstick spray.  (I say 2-3 because I got 3 loaves out of the batter but the book says 2).  In a large bowl mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment combine the pumpkin and both sugars.  Mix on medium until everything has combined well.  Add the eggs and oil and mix well, scraping down the sides.  Turn the mixer on low speed and add the flour mixture and the buttermilk, alternating, starting and ending with the flour.  Mix until just combined.

Divide the batter between your prepared pans.  Bake, rotating pans midway, for 55-60 minutes.  Let cool for 10 minutes, then turn out onto a wire rack to continue cooling.

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