Thursday, November 22, 2012
Nothing says Thanksgiving like a rich pumpkin pastry. Rebecca’s personal favorite is the melt-in-your-mouth pumpkin bread from Alexandra’s Kitchen – an easy-to-make concoction of pumpkin and just the right amount of seasonal spices to get you into the holiday spirit. Just follow the steps below to make your own, and don’t forget to save room for dessert. If you find yourself indulging in everything in sight and can’t spare an inch for sweets, then don’t despair: This is the one day that overeating is completely, totally acceptable (and encouraged), and you can save it for breakfast – a subtly sweet snack to accompany your morning cup of joe and energize you for extreme sale shopping? Hello, Black Friday!
Enjoy, and Happy Thanksgiving!
*Yield = 2 standard loaf pans or 5 mini loaf pans
2 c. sugar
1 c. canola oil
16 oz. canned pumpkin (not pie filling)
3/4 c. water
3 c. flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. cinnamon
1/2 tsp. cloves (optional)
1/2 tsp. nutmeg (or less — 1/4 tsp. works too)
1/2 tsp. allspice (optional)
1. Preheat oven to 350ºF. Grease loaf pans with butter or non-stick spray.
2. Using a stand mixer or hand mixer, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
3. Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.
4. Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched.
*Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking around 30-35 minutes.
Credits: Alexandra’s Kitchen