16 October 2009

Pumpkin Bread

This is so easy to whip together in a flash (and you don't even need to pull out your KitchenAid Mixer)!  The recipe below only makes one loaf of pumpkin bread, but it is so delicious that I would recommend doubling the recipe and making two while you're at it.  A friend will love you for it [shout out to Narz].  There is nothing better than a warm bite of fluffy, light, cake-like pumpkin bread with cream cheese frosting!  Mmmm... Happy baking!


Pumpkin Bread 
(From Perfect Light Desserts & Proof of the Pudding Blog
Makes 1 Cake-like Loaf

2 1/4 C. Cake Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Nutmeg
1 Large Egg
1/3 C. Sugar
1/3 C. Dark Brown Sugar, firmly packed
3 Tbsp. Vegetable Oil
1 C. Canned Pumpkin Puree
1/2 C. Low-Fat Buttermilk

Position the rack in the middle of your oven and preheat to 350 degrees F.  Spray a 9''x5'' loaf pan with cooking spray.  In a medium bowl, stir together the first seven ingredients.  Sift the mixture onto a large sheet of wax paper (aerating the ingredients).  In another medium bowl, whisk the egg (to break it up); add sugar and brown sugar and beat it with a whisk for about a minute.  Whisk in oil, pumpkin puree, and buttermilk.  Slowly sift the flour mixture over the pumpkin mixture and fold the dry ingredients into the wet ingredients using a rubber spatula.  It may be lumpy, but that is okay.  Scrape the batter into a prepared pan and smooth the top.  Bake for 50 - 60 minutes.  Cool the loaf in the pan for 10 minutes, then turn it out onto a rack to cool completely.

2 comments:

  1. I bought the ingredients for this so I'm going to make it this week. Question though...what is pumkin puree? Is it the same as pumpkin pie filling?

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  2. Pumpkin pie filling can sometimes have the spices in it already... just look at the ingredients and see if it says "Pumpkin" (only). Either way, you should be fine! :)

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