Pumpkin Bread

It’s Friday, it’s Friday! Week 3 and my first of seven midterms, complete.

My plan for tonight is to sit on my couch and catch up on Hulu shows. That midterm on Monday… eh. Studying for that can wait. Last weekend I had a dinner party with a bunch of friends, and I made this pumpkin bread for dessert. This is my favorite recipe for pumpkin bread that I discovered last winter with Shelby. This recipe is just as the recipe states: heavy and moist, with a crackly sugar crust and a wonderful pumpkin aroma. I always love baking in the ball, since the spicy smell of pumpkin and spice wafts all throughout the house.

I found this recipe on GroupRecipes, and made a couple modifications. Rather than making one huge loaf in a bundt pan, I split the recipe into two 9×5 loaf pans, and slightly decreased the baking time. I also upped the spices, and added a few extra ones. You know me, I can never get enough spices. I know it seems like there’s a lot of sugar in this recipe, but trust me on this, don’t try and cut it out. Shelby and I tried, without success. The sugar is the key to the lovely crackly sugar crust on the top. This crust even makes the edges of the bread taste good! Now that’s an accomplishment. Here’s the recipe!

Heavy Moist Pumpkin Bread

adapted from Group Recipes

Ingredients

3 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

1/2 tsp allspice

1 cup vegetable oil

3 cups granulated sugar

3 eggs

1/2 tsp vanilla extract

1 15oz can pumpkin

Directions

Preheat the oven to 350˚F and grease two 9×5 loaf pans.

Sift together the flour, baking soda, salt, and spices. Beat together the oil and sugar until it forms a smooth paste, then beat in the eggs, vanilla, and pumpkin. Gently stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Divide the batter evenly between the two pans and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 10-15 minutes, then invert the pans and place the loaves on a cooling rack to cool completely. Enjoy!

Print

 

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That lovely crackly sugar crust pushes this bread over the top!

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Delicious and moist, this pumpkin bread is full of spicy pumpkin flavor

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