Wednesday, November 27, 2013

Pumpkin Bread

My house smells amazing right now. I wish I could somehow share this aroma with you. I've got pumpkin bread baking and it's a scent that should be bottled. Yeah, companies try to bottle it or make candles that kind of compare. While they usually smell pretty good... those products just don't quite cut it.

Pumpkin Bread

2 cups flour
1 tsp baking soda
1 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg
1/2 tsp ground cinnamon
3/4 cup brown sugar
1 stick of butter, unsalted
2 eggs
15 oz can of pumpkin

White sugar
Ground cinnamon

In small bowl, combine flour, baking soda, salt and spices. Loosely stir together. In a mixing bowl, cream together brown sugar and butter. Mix in eggs, one at a time. Mix in pumpkin. Mix in flour little by little.
Just look at that beautiful batter!
Preheat oven to 350. Prepare bread pans by rubbing olive oil all around the inside. I used two medium size pans. One large pan or 4 mini pans would be great too. Just keep in mind your bake time will vary. Pour the batter into the pan and sprinkle white sugar and cinnamon over the top.

Bake for 30 minutes or until the middle comes out clean when checked with a knife. Remove from oven and let it rest for a few minutes. Loosen the sides with a knife or spatula. Flip the pan over holding a hand over the bread. Place bread on cooling rack.

Wait until the bread has cooled a bit before cutting into it. But DO eat some while it's still warm. You can spread on some butter or cream cheese frosting or a cinnamon glaze or add nothing at all.



We love comments!