Thursday, November 26, 2009

Amazing Pumpkin bread

The butternut squash casserole (absolutely delicious, should post it for you soon) was packed and sent off with the 2 men of the house, the turkey is in the oven and since thats all I'm responsible for this year, I'm left killing 4 1/2 hours turkey-sitting. Keeping me company is the moistest, melt-in-the mouth pumpkin bread. I'd made 3 loaves yesterday and its a good thing because we're already short of 2! It tastes even better today and is said to freeze beautifully as well. Here's the recipe, modified from A Chow life. Enjoy and Happy Thanksgiving!

You will need

4 large eggs, at room temperature
1 cup vegetable oil
2/3 cup water
2 cups canned pumpkin
3 cups sugar
3 1/3 cups sifted all purpose flour
1 1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
1/2 cup dried cranberries
1/2 cup coarsely chopped pecans
1. Preheat the oven to 350°F.
2. Grease three 8.5 x 4.25x 2.75 in loaf tins with baking spray.
3. In a large mixing bowl, lightly beat the eggs. Whisk oil, water, pumpkin purée, and sugar with a fork to combine thoroughly.
4. Sift flour, salt, nutmeg, cinnamon, cloves, and baking soda into a small mixing bowl.
5. Stir flour mixture into the wet ingredients until just combined.
6. Fold in dried fruit or nuts, if using.
7. Divide batter into prepared loaf tins.
8. Bake for 40-45 mins or till a knife inserted through the middle comes out clean.
9. Cool for about 10 minutes on a wire rack before devouring.

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