Wednesday, October 24, 2007

Pumpkin Bread

from King Arthur Flour Whole Grain Baking

2 cups whole wheat flour, traditional or white whole wheat
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter (I used 1/2 cup vegetable oil)
1 cup packed light or dark brown sugar
1/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (9 1/2 ozs) canned pumpkin (I used fresh, cooked and mashed)
3/4 cup chopped nuts
3/4 cup raisins, dried cranberries, or chocolate chips

Preheat oven to 350ºF. Grease a 9x5 inch loaf pan.

Whisk together the flour, baking soda, powder, salt, and spices in a medium bowl.

Cream together the butter and sugars in a large mixing bowl until light and fluffy. beat in the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in nuts and raisins, cranberries, or chips.

Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Remove the bread from the oven and place it on a rack to cool for 15 minutes. After 15 minutes, run a table knife around the edges of the pan to make sure the bread isn't sticking, turn it out of the pan and place it on the rack to finish cooling completely before slicing.

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