October 24, 2008

{Baked Goodies}

It's pumpkin season so I decided to use this autumn item in some different recipes. This one for Spiced Pumpkin Bread turns out so so tasty. You'll be pleasantly surprised when you take this out of the oven. It's a dense, moist, flavorful bread that is slightly sweet with a hint of ginger, cinnamon and pumpkin. The glaze is optional (but my sweet tooth insisted on it). 

Pumpkin Bread
12 tablespoons unsalted butter
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 oz) pumpkin puree
3 large eggs

Sugar Glaze
1 1/2 cups powdered sugar
3 tablespoons water

Preheat oven to 375 degrees. Butter/flour two loaf pans, set aside. Whisk flour, baking powder, ginger, cinnamon and salt. In separate bowl mix pumpkin, sugar, butter and eggs. Add flour mixture until just combined. Divide batter between pans. Bake for approx. 50 min or until toothpick comes out clean. Let cool completely before icing. 

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