Pumpkin Bread
- Preparing Batter: 20 minutes
- Baking Time: 50 to 60 minutes
- Total Time: 1½ hours
Ingredients
For Single recipe
(Makes 1 loaf)
- Grease 1 standard loaf pan and set aside
Ingredients To Be Creamed:
- 6 tablespoons unsalted butter, softened
- 1⅓ cups brown sugar
Eggs:
Pumpkin:
- ¾ cup pumpkin puree (approximately half of a 15-ounce can)
Dry Ingredients:
- 1½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Moist Ingredients:
- ⅓ cups buttermilk
- ½ teaspoon vanilla
Optional Nuts and Raisins:
- ½ cup coarsely chopped walnuts
- ½ cup raisins or currants
Ingredients
For Double recipe
(Makes 2 loaves)
- Grease 2 standard loaf pans and set aside
Ingredients To Be Creamed:
- 12 tablespoons unsalted butter (1½ sticks), softened
- 2⅔ cups brown sugar
Eggs:
Pumpkin:
- 1½ cups pumpkin puree (One 15-ounce can)
Dry Ingredients:
- 3 cups flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
Moist Ingredients:
- ⅔ cups buttermilk
- 1 teaspoon vanilla
Optional Nuts and Raisins:
- 1 cup coarsely chopped walnuts
- 1 cup raisins or currants
Instructions
-
Generously grease standard loaf pan(s); set aside.
- Preheat oven to 350°.
- Cream butter and sugar until light and fluffy in texture.
- Beat in eggs.
- Mix in pumpkin puree.
- Mix together dry ingredients in a medium bowl; set aside.
- In a small bowl mix together buttermilk and vanilla; set aside.
- Mix on low speed dry ingredients alternately with buttermilk; scraping sides as needed. Turn mixer up to medium-high and beat until batter is smooth; 30 seconds to 1 minute.
- On medium speed mix in optional nuts and raisins.
- Pour batter into loaf pan(s).
- Bake for 50 to 60 minutes.
- Bread is done when a toothpick inserted in the center comes out clean.
- Remove from oven and cool on racks.
- Turn out and serve or wrap in foil and refrigerate or freeze.
Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).
Comments
Click on the following links for a variety of sweet breads featured in this cookbook: chocolate sweet bread, cranberry orange sweet bread, apple buttermilk sweet bread, banana bread, or lemon bread.