Divinely Moist and Delicious Pumpkin Bread
Prep Time: 15 Minutes
Cook Time: 60-70 min.
*YIELDS 1 9X5 loaf*
1 cup pumpkin puree [I add a heaping TBSP or 2 more, just because]
1/2 cup butter [or I like to use coconut oil]
1 cup white or brown sugar--*or*—1/2 cup each
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves-- *or*-- allspice
2 tsp vanilla extract
**optional ** I like to do a thin layer of chopped pecans [about 1/3 cup] and brown sugar [1 or 2 TB] along the bottom of the pan under the batter*
1. Preheat oven to 335 degrees F. Grease and flour 9x5 pan.
2. In a large bowl, mix together pumpkin puree, eggs, oil, Vanilla, and sugar until well blended. Then add: flour, baking powder and soda, salt, cinnamon, nutmeg, and clove. Stir until well blended [no flour visible]. Pour into the prepared pan.
3. Bake for 60-65 minutes in the preheated oven. ****40 minutes into cook time -- lay a piece of Aluminum foil [large enough to cover] over top. *Don't fold it down, just lay it on top.* This keeps the top from over-browning.
Done when toothpick or knife inserted into center comes out clean.
Why do I do this blog?
Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
If you're looking for something new and tasty to try for dinner, take a look around, and for goodness sake if you like something or even go so far as to make a dish I have posted here—Please leave a comment and let me know how you liked it or any suggestions you might have!
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