Tuesday, October 19, 2010

Spiced Pumpkin Bread


A few years ago my mom gave me this adorable little holiday book full of recipes and craft ideas for the Autumn season. That's where this one comes from (with a few tweaks). It's much more of a spice bread than your typical sweet one, and the orange juice gives it a great almost caramel-y taste.


Spiced Pumpkin Bread
adapted from Fall, Family & Friends by Gooseberry Patch

3 c. all-purpose flour
1 1/4 tsp cinnamon
1 1/4 tsp. nutmeg
1 1/4 tsp. cloves
2 tsp. baking soda
1 1/2 tsp salt
1 c. canned pumpkin
2 1/2 c. sugar
4 eggs
1 c. oil
1/2 c. orange juice
1 c. sweetened dried cranberries (optional) or 1 c. mini chocolate chips

Preheat oven to 350 F. Line bottoms of 2 large or 6 small loaf pans with parchment rectangles.

Combine flour, spices, baking soda, and salt in a large bowl, set aside.

In the bowl of a standing mixer fitted with a paddle attachement combine pumpkin, sugar, eggs, oil, and juice; beat just until blended. Add wet ingredients to dry, mixing just until moistened; add cranberries or chocolate chips. Spoon batter into loaf pans. Bake immediately for 50-55 minutes, or until toothpick inserted comes out clean. Cool in pans for 10 minutes before removing to cool completely on wire rack.

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