Advent Calendar Day 17

Advent Calendar Day 17

Welcome to my 2017 advent calendar! Each day, I’ll have something new and special here for you. Some of the treats might be good for one day only–like a free book on Amazon!–and others will be more mundane blog entries like Christmas recipes. I’d recommend coming back each day so you don’t miss out on anything.

Now what’s behind door number seventeen…?

Pumpkin Bread

 

I love this pumpkin bread recipe so much! It makes a nice crispy outside with a delicate, moist interior and will be safe at room temperature for about three days, though they’ll start to lose some of that delightful texture. If you’ve got more than can be reasonably eaten within a day, I’d suggest freezing slices. You can toast them to bring back that crispiness or–and this is absolute heaven–you can dip them in an egg batter and fry them for pumpkin French toast.

(The image shows pecans for effect and you’re welcome to add them to the recipe, but we keep a nut free household due to allergies so they aren’t included in my recipe.)

Ingredients

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 cups homemade pureed pumpkin OR 1 15-oz can 100% pure pumpkin

Instructions

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease and flour two 8 x 4-inch loaf pans.
  2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
  3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin.
  4. Add the flour and mix on low speed until combined.
  5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Come back tomorrow for the next reveal in the advent calendar!



Leave a Reply

Your email address will not be published. Required fields are marked *