When the weather becomes cooler many of us turn our thoughts to home and hearth. The smell of baking pumpkin bread wafting through the house brings back fond memories. Add this simple fall recipe to the family collection by learning to make pumpkin bread.
Instructions
1. Pre-heat the oven to 350 degrees. Grease 2 9-by-5-by-3 inch bread pans with vegetable shortening.
2. Cream together 1 cup, or 2 sticks, of room-temperature butter or margarine with 3 cups of granulated sugar in a large mixing bowl.
3. Put 3 eggs in the creamed butter mixture and stir well. Stir in 1 tsp. of vanilla extract.
4. Mix all dry ingredients together, 3 cups of all-purpose flour, 1-1/2 tsp. of baking soda, 1 tbsp. of baking powder, and 1-1/2 tsp. each of nutmeg, cloves, ginger, and cinnamon. If desired, lessen the amount of the spices to 1 tsp. each for a more subtle flavor. Add the dry ingredients to the butter mixture.
5. Open a 16-ounce can of solid pack pumpkin and mix into the batter until just moistened. Over-mixing batter can tend to make the end result tough instead of tender.
6. Pour the batter into the 2 greased bread pans. Bake the pumpkin bread in the oven for an hour, or until a toothpick comes out clean from the center.
7. Let the pumpkin bread cool thoroughly. Top with whipped cream and dust with powdered sugar mixed with cinnamon for an added level of flavor and a beautiful presentation.
Tags: bread pans, butter mixture, pumpkin bread, pumpkin bread