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Pumpkin Bread

1 ½ cups flour                                     

1 ½ tsp. cinnamon                            

1 tsp. baking soda                            

1 tsp. salt                                              

1 tsp. ground ginger                        

½ tsp. nutmeg                                     

¼ tsp. cloves

¼ tsp. baking powder

1/3 cup water or milk

½ tsp. vanilla

6 Tbsp. unsalted butter

1/3 cups sugar

2 eggs

1 cup pumpkin puree

 

Preheat oven to 350°. Grease a 9x5 inch loaf pan. Whisk together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder. Combine in another bowl: water/milk and vanilla. In a large bowl, beat butter until creamy, about 30 seconds. Gradually add sugar and beat on high speed until lightened in color and texture, 3 to 4 minutes. Beat in eggs one at time. Add pumpkin and beat on low speed just until blended. Add the flour mixture alternating with the milk mixture and ending with the flour mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Scrape the batter into a pan and spread evenly. Bake until for about 1 hour. Let cool in the pan for 5 to 10 minutes before inverting. 

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