October 7, 2007
IF YOU'RE OUT OF BANANAS...:
SPICED PUMPKIN BREAD (Seattle P-I, 10/07/07)
Flour-infused cooking sprayPosted by Orrin Judd at October 7, 2007 5:51 PM3 cups sugar
1 cup vegetable oil
3 large eggs
16-ounce can solid pack pumpkin
3 cups all-purpose flour
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350 degrees.
Lightly coat two standard loaf pans with flour-infused cooking spray.
In a large bowl, combine the sugar and oil and beat to blend. Add the eggs and pumpkin and mix well. Set aside.
Over a second large bowl, sift together the flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Add to the pumpkin mixture in two batches, mixing well between them. Mix in walnuts, if desired.
Divide batter equally between the prepared pans. Bake until a tester inserted into center comes out clean, about 1 hour 10 minutes.
Transfer to racks and cool 10 minutes in the pans. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
-- Recipe from Epicurious.com and Bon Appetit magazine
From The Fannie Farmer Cookbook:
1 1/2 cups flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp alspice
1/2 cup plus roasted pumpkin seeds
Preheat oven to 350
Sift together dry ingredients, leaving out spices.
Mix wet, spices and 1/4 cup water, then combine with dry, lightly mixing, stir in seeds.
Turn into well buttered loaf pan and bake 50-60 minutes.