I know I've said this before, but don't you just love fall? I'm a huge fan of cooler temperatures, leaves changing colors, and flannel. Of course, let's not forget my favorite part of fall; pumpkins! Pumpkins are my favorite fall item to decorate with but the real obsession with pumpkin is their flavor.
Pumpkin pie? Love it. Pumpkin cheesecake? Can't live without it. Pumpkin cinnamon rolls? I'll have 2 please. But the ultimate pumpkin recipe for me will always be pumpkin bread. As a kid, my mom would make this recipe year-round because my whole family loves pumpkin as much as I do. Celebrating pumpkins with just one season really isn't enough for us. Baking pumpkin bread fills my house with the glorious smells of fall and always reminds me of my mom. Last week in my classroom, I demonstrated this recipe with my Intro Foods class. We turned it into muffins to make sharing easier and they loved it just as much as I do. The recipe listed below will make 3 loaves of pumpkin bread or approximately 40-48 muffins depending on size and add-in's. Pumpkin Bread 1. In a large bowl, combine the following dry ingredients: 3 ½ cups flour 1 ½ teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon pumpkin pie spice 1 teaspoon baking soda 1 ½ teaspoons baking powder 2. Mix dry ingredients and create a well in the center. 3. In a separate bowl, combine the following liquid ingredients: 2 cups pumpkin (1 15oz can) 4 eggs 1 cup evaporated milk 1 cup vegetable oil 2 ½ cups sugar 4. Once the liquid ingredients are well mixed, pour into the dry ingredient well and mix. Mix until dry ingredients are blended evenly. Muffins and quick breads should be soft and the key to this is minimal mixing. Over-mixing of ingredients will produce a product that is dry and crumbly. 5. Gently stir in additional treats if desired. Some people prefer plain but I love to pour tons of raisins in mine! This pumpkin bread is also delicious with chocolate or white chocolate chips, pecans, or walnuts. 6. Pour your batter into 3 greased loaf pans and bake at 350 degrees for approximately 45 minutes to an hour. Bread should spring back when touched lightly. 7. Transfer to a cooling rack and cool 5-10 minutes. Use a knife to loosen the sides of the bread from the pan and flip to release. **If you would prefer to make muffins, line a muffin tin with paper liners and fill each with batter approximately 3/4 full. Bake at 350 degrees for 18-20 minutes or until muffins spring back when touched. Cool on a wire rack for 5-10 minutes, then release from pan to cool completely.
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