Wednesday, October 23, 2013

pumpkin bread

I have two variations on pumpkin bread. This is the house favorite. The other, which I will post in the next couple of days, is vegan without trying to be. Both are very good; this is just a bit more moist.

Preheat the oven to 350. Grease two 9 x 5 loaf pans or six small loaf pans.

3 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
Mix the first four ingredients together and then add the rest and whisk until smooth. In a stand mixer, blend together
4 eggs
1/4 cup canola oil
2 cups (1 can) pumpkin puree
1/2 cup buttermilk
1/3 cup molasses
1 teaspoon vanilla
1 cup (2 sticks) unsalted butter, melted
Melt the butter and let it cool a bit. Mix the rest of the wet ingredients and then add the butter slowly so you don’t cook the eggs. When wet ingredients are combined, put mixer on low and add dry mixture until well blended. Spoon into pans and bake.

Large pans: one hour, or until cake tester comes out clean.
Small pans: thirty minutes, or until cake tester comes out clean.