Thursday, November 1, 2012

Pumpkin Bread

It's been forever. I know! I'm sorry! We have been baking and cooking so much but haven't seemed to find the time to document out eats. I haven't forgotten about you and I love hearing your comments on past recipes. Thank you for your support on our little food site. We just love you all!!

Since I'm in a fall-time mood, here's a fun recipe brought to you by Sweet Pea's Kitchen (slightly modified). I made this bread for a family who just welcomed a new baby. I thought it was a perfect fall treat that can be enjoyed by everyone in the household. I just have the final picture but it's pretty simple I think we can survive without the step-by-step;-)
Bread Recipe:
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup butter 
2/3 cup water
1 cup brown sugar
2 cups white sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees and grease two 9X5 loaf pans. In a large mixing bowl, mix together the puree, eggs, oil, butter, water, sugars, and vanilla. In a separate bowl whisk together the flour, baking soda, salt, and spices. Slowly add to the puree mixture and fully incorporate into the batter.
Bake for 45-50 minutes. Cool on a wire rack.
Spiced Glaze Recipe:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
Mix together ingredients and add to a pastry bag. I didn't have one so I put it into a sandwich plastic bag and cut a small hole into the corner. When the bread is cooled, I drizzled the glaze on top in cross-cross motions. Let the glaze harden and serve.



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