I made my first pumpkin bread of the season this morning. I must say, it was amazing. I ate several slices while the bread was still warm. In fact, I ate so much, I skipped lunch! ;)
I've been looking for a new pumpkin bread recipe. Mine was always good, but I was hoping to find a recipe that would produce a moister loaf. And I found it. :)
This recipe is different from other recipes I've seen (and used) in that it calls for butter instead of oil. And it uses brown sugar instead of white sugar. The loaf is truly a golden brown color!
And the taste doesn't disappoint. I tweaked the recipe slightly in that the original recipe called for one cup of pumpkin, but I added one can. I also added chopped pecans to the batter right before spooning it into the loaf pan. Also, I sprinkled a few pecans on top. :)
1 ½ cups all purpose flour
1 cup firmly packed brown sugar
1 can pumpkin puree
½ cup Land O’ Lakes butter, softened
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup chopped pecans
1) Heat oven to 350* Grease one 9x5-inch loaf pan.
2) Combine all ingredients into a mixing bowl. Beat at medium speed, scraping bowl often until well mixed.
3) Then spoon batter into prepared pan. (I also sprinkled a few chopped pecans on top of the batter).
4) Bake 1 hour to 1 hour 10 minutes, or until toothpick inserted into the center of the bread comes out clean.
(I baked mine 1 hour 10 minutes).
*Keep in mind all ovens are different, so adjust baking time accordingly.
Recipe adapted from Land O’ Lakes.