Pumpkin Bread

Recipe Testers,

This weekend I've had a lot of requests for recipes. In the past, I've just e-mailed them out to whoever requested them. Now I'm going to make a sincere effort to get them on the blog so everyone has easy access. Now that Fall is here I just had a request for my famous Pumpkin Bread. More Fall recipes to come!!! Maili

Pumpkin Bread

Makes two loaves

It seems people are split about 60/40 on adding nuts or raisins to their pumpkin bread. If you like nuts and raisins, the measurements are at the end of the recipe. Please don’t be tempted to put the entire contents of the 30-ounce can in the pumpkin puree recipe. It will make the bread too moist and the bottom will be wet. We tried numerous versions with increasing the other ingredients, but in the end, just keep the pumpkin to three cups was best. Also, DO NOT buy PUMPKIN PIE MIX that already has spices added to it. You want one that says “Pure Pumpkin.” My aunt Brenda uses her own pureed pumpkin, but I know most people don’t have the time for that. Either fresh or canned works well in this recipe.

3 1/2 cups unbleached flour

2 teaspoons baking powder

2 teaspoons baking soda

1 1/2 teaspoons salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

2 teaspoons ground ginger

2 teaspoons crystallized ginger, minced (optional)

1 cup butter, melted (or vegetable oil)

3 cups pure canned pumpkin

1 cup white sugar

1 ½ cups dark brown sugar

4 eggs

1/2 cup sour cream

1/2 cup raisins, optional

1 cup roasted walnuts or pecans, optional

1. Preheat oven to 375 degrees. Grease 2 loaf pans with butter or non-stick cooking spray.

2. Mix all the dry ingredients together: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger and crystallized ginger. Mix thoroughly with a spoon.

3. In a separate large bowl and using a wisk, combine well the melted butter (or oil) canned pumpkin, white sugar, brown sugar, 4 eggs and sour cream.

4. Carefully stir the dry ingredients into the wet, mixing with a wooden spoon until just combined.

5. Divide batter evenly between the two loaf pans. Place in a 375 oven for 1 hour, or until a toothpick inserted in the center comes out clean. Cool in pans 5 minutes, then remove bread from pans to cool on cooling racks.

Pumpkin Bread, Bread, Maili Productions, Inc

Maili Halme Brocke, June 29, 2007, edited for format 10-06-2007, edited again 10-14-07