Right now its cold and cloudy here in Michigan and there is no better time to warm up the house and get busy with a little baking. I like quick breads like banana and zucchini, they are easy and quick to make. This time, with Thanksgiving just around the corner, I decided to make pumpkin bread. You can make it in either a 4″ x 9″ loaf pan, muffin pan or a smaller cupcake pan. I like making individualized desserts and so this time I used 6″ baking cups.
Ingredients
1 1/2 cups pumpkin puree
2 1/4 cups all purpose flour
2 cups sugar
3/4 cup vegetable oil
3 eggs
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon cloves
3/4 teaspoon pumpkin spice
Preheat your oven to 350 degrees and position the baking rack to the lower 1/3 of the oven. Grease and flour two 4″ x 9″ loaf pans or muffin/cup cake pans.
In a medium bowl mix together the flour, baking powder, baking soda, salt and spices. In a stand mixer with a paddle attachment add the pumpkin, oil, sugar and eggs, mix at a low speed to incorporate. Slowly add in the flour mixture until combined. Place the batter into the loaf pans evenly. Bake for 45 minutes until a toothpick comes out cleanly in the middle top. Adjust a shorter time for muffin/cupcake pans. Allow to cool ten minutes then remove and place on a cooling rack. Top with your favorite sweet topping like whipped topping, meringue or buttercream.
Enjoy
Chef Brian Klauss