We've all been in this situation-some friends let you know they can jump by a visit, and you think to yourself, "I have nothing to offer shootings delicious!" (Maybe when you Chick Baker these thoughts occur more with others!) Anyway lucky for both of us, it's easier, faster and more delicious pumpkin bread j ''ve ever had. It is a recipe that you really have in your collection because it is just that good. In no time you will have a hot loaf of bread and your guests will be impressed with your savvy-ness kitchen.
I plan to triple the next time recipe I have to do extra for gifts, (or perhaps some mini loaves if I ever get around to buying these pans cutie.) bread is more humid after being wrapped in plastic wrap and stored in the refrigerator overnight.
The recipe itself is perfect, classic, pumpkin bread. The texture is soft and fluffy, it's full of spices, with a sweet crust that made the edge pieces my favorite part. I thought about adding a crumb topping or mix ins, but decided in the end that I had was a classic pumpkin bread recipe easy, I could go back to the years! This one is a keeper folks!
- 1 cup
- ½ cup brown sugar
- 1-3 / 4 cups all purpose
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg coffee
- ¼ ground cloves spoon coffee
- ⅛ teaspoon of ginger
- ¾ cup of pumpkin puree
- 2 eggs
- ½ cup vegetable oil (I used coconut)
- ⅓ cup water
- 1 teaspoon vanilla coffee
- Preheat oven to 350F. Butter and flour a 9x5 pan of bread, set aside.
- Whisk together sugar, flour, spices, baking soda and salt in large bowl. Make a well in the center of the bowl. Add the pumpkin, eggs, oil, water and vanilla. Whisk, starting with the wet ingredients and work your way out of the bowl, mix until dough is smooth and clump-free. (Do not over mix)
- Pour the batter into the loaf pan and bake for 55-65 minutes or until toothpick inserted in center comes out clean. Cool in the pan for 5 minutes and cool on a rack before serving.