Thursday, November 15, 2012

Pumpkin Spice Bread


So.  I used some of that puree I worked so hard on yesterday to bake pumpkin bread last night.  

This recipe came from the Food Network website, and it was easy to put together.  I have a mini-loaf pan that makes four small loaves, so I added some of the pumpkin seeds I had roasted earlier to half the batter, against my better judgment, I might add.

I didn’t think that roasted pumpkin seeds sounded good in baked goods, but I tried them just because the recipe called for them. 

I’ll know better next time.  The seeds lost their crunch and were tough and aggravating to try to chew. 

The bread did taste very good, but my cute little loaves deflated when I took the pan out of the oven.  I think I added too much baking powder. 

Why did I add too much baking powder?  Because I used self-rising white flour, which already had the leavening agents in it, but the whole-wheat flour was not self-rising, so I guesstimated how much baking powder to use.  Apparently, I guessed wrong. 
Anyway, here’s my recipe. Follow the directions exactly, and you should be fine.  I would advise using pecans or walnuts in place of the pumpkin seeds though. 

Pumpkin Spice Bread



1/3 cup sugar

1/4 cup light or dark brown sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 large eggs

1 cup whole milk

6 tablespoons unsalted butter, melted, plus more for greasing pan

1 (15-ounce) can pumpkin puree

1 tablespoon grated fresh ginger, or 1/2 tsp. ground ginger

3/4 cup roasted pumpkin seeds

Directions

Preheat oven to 350 degrees F.

Have 4 (3 by 5 1/2 by 2-inch) bread pans greased and floured.

Whisk together the flours, sugars, baking powder, salt, cinnamon, and nutmeg and set aside. Beat the eggs, then add the milk, butter, pumpkin, and ginger. Whisk to combine well. Combine the wet and dry ingredients and fold in 1/2 the pumpkin seeds. Divide the batter among the 4 pans and top with the remaining pumpkin seeds. Bake about 45 to 50 minutes or until the top is browned and cracked.

 
 
Here's a pic.  Despite their not-so lovely appearance, these loaves tasted great.

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