Friday, October 5, 2012
Foodie Friday: Pumpkin Bread
What's October without fresh pumpkin bread? I've never made a pumpkin bread before so this was a fun experiment for me.
We started by picking a pumpkin from the farmer's market. Caitlin picked two; a big one and a little one. I should have taken a picture.
Next, since I had never made it before I looked up several recipes. They were all pretty similar with just a few variations. I took what I liked and left what I didn't. The biggest thing I noticed was that some recipes called for vegetable oil and some called for butter. I chose butter.
3 cups flour
16 oz pumpkin puree (recipe following)
2.5 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1.5 tsp baking soda
1 cup butter - really soft, half melted ( I put my really cold butter in the microwave for 30 seconds & it was perfect)
You could use canned or you can make your own. Cut your pumpkin in half and scoop out all the seeds and yucky stuff. Turn upside down, skin out, on a lining baking pan; not a baking sheet because cooking it renders juices and you don't want that spilling all over your oven. Bake for 45 - 50 minutes at 350. Scoop out the inside and you have your pumpkin puree.
Mix all ingredients and bake for 50 minutes - 1 hour at 350. You'll know it's done when a toothpick inserted into the middle of the bread comes out clean.
Linking Up To: Crafty Cousins, Family Ever After, Frugally Sustainable, Just Us Four, Lines Across, Momnivore's Dilemma, Not Just a Housewife, One Artsy Mama, One Little Momma, Our Delightful Home, Sew Much Ado, Serendipity and Spice, So You Think You're Crafty, Sugarbee Crafts, Tatertots and Jello, Tip Junkie, Tip Junkie