Pumkin Bread


Pumkin Bread

Yield : one 9″x5″ loaf


1 2/3 cups flour

½ teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ cup (1 stick) unsalted butter, at room temperature

1 1/3 cups sugar

½ teaspoon vanilla extract

2 eggs

1 cup canned pumpkin

1/3 cup water

½ cup chopped pecans, lightly toasted


  1. Preheat oven to 350ºF.
  2. Grease and lightly flour a 9×5″ loaf pan. Sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
  3. Cream together the butter, sugar and vanilla in the bowl of a mixmaster. Add the eggs, one at a time, then add the pumpkin.
  4. Alternate adding in the dry and wet ingredients by adding one-third of the dry, then half of the water, one-third of the dry, the other half of the water, and the final one-third of the dry. Blend well, scraping down the bowl as needed.
  5. Fold in the toasted pecans. Bake for 1 hour or until a toothpick inserted comes out clean.

source : justataste


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