Scrumptious Pumpkin Bread from Amy Roloff's first cookbook, "Short & Simple."  Makes approximately 2 to 3 loaves, depending on pan size. Ingredients
2 tsp Baking Soda 1 cup Butter room temp 1 1/2 cup plus 4 Tbsp Granulated Sugar 1 (14.5 oz can) Pumpkin Puree 2 tsp Pumpkin Pie Spice 1 tsp Cinnamon 1/2 tsp Nutmeg 1/2 tsp Ground Ginger 2 Eggs 1/4 cup Canola Oil 1/4 tsp Vanilla 4 cups Flour 1 tsp Baking Powder 1/2 tsp Salt Toasted Flax Seed and Walnuts w/ Sugar (if desired) InstructionsIn large mixing bowl, combine sour cream and baking soda and set aside. With a mixer, cream butter and sugar together until fluffy. Add sour cream mixture to the creamed butter on medium speed, incorporating ingredients completely. In a medium mixing bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, and pumpkin pie spice, whisk to combine. To the pumpkin mixture whisk in the eggs one at a time, then add the oil and vanilla. The batter will look a little watery and that is fine. Now add the pumpkin mixture to the creamed butter mixture until well blended.Sift flour, baking powder and salt together and then slowly add into the pumpkin mixture. Start mixer on low and then increase as flour is added. Preheat your oven to 350 degrees. Spray your loaf pans with vegetable spray, then pour about 1/4 cup of sugar into each pan if desired. Rotate until the sides of the pans are covered in sugar. Remove the excess. Pour the batter into loaf pans. Bake for 35 to 45 minutes until risen and golden brown. Near the end of baking insert a knife into loaf and remove; if the knife comes out clean, your bread is done. Remove and let cool on racks for 45 minutes. Free the pumpkin bread loaves by turning upside down and shaking. Serve immediately or wrap in plastic and store in the freezer. Recipe by: Amy J. Roloff Visit her BLOG for more fun Adapted from Amy Roloff's Original Posting and Video from her Cookbook |
