ARIZONA TRAVELER SPICED PECAN PUMPKIN BREAD Williams Sonoma (cheating) from arizonatraveler.blogspot.com
Description
This pumpkin bread recipe from Williams Sonoma is a fall classic that will fill your home with the scent of warm spices and pumpkin. It's moist, tender, and bursting with pumpkin flavor. This bread is perfect for Thanksgiving or any autumn occasion.
Prep Time
15 minutes
Cook Time
1 hour and 10 minutes
Ingredient
- 1 1/2 cups all-purpose flour - 1 tsp baking soda - 1/2 tsp baking powder - 1 tsp ground cinnamon - 1/2 tsp ground ginger - 1/4 tsp ground cloves - 1/2 tsp salt - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 2 large eggs - 1 1/4 cups granulated sugar - 1/4 cup water
Equipment
- Loaf pan - Mixing bowl - Measuring cups and spoons - Whisk - Spatula
Method
1. Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with cooking spray. 2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. 3. In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, sugar, and water until smooth. 4. Gradually whisk in the dry ingredients until just combined. 5. Pour the batter into the prepared pan and smooth the top with a spatula. 6. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour and 10 minutes. 7. Let the bread cool in the pan on a wire rack for 10 minutes. 8. Remove the bread from the pan and let cool completely on the wire rack.
Notes
- This recipe makes one loaf of pumpkin bread. - You can store the bread at room temperature for up to 3 days or freeze for up to 3 months.
Yes, you can use fresh pumpkin instead of canned. Simply roast a small pumpkin until tender, scoop out the flesh, and puree in a food processor.
Can I add nuts or raisins?
Yes, you can add chopped nuts or raisins to the batter. Fold them in after whisking in the dry ingredients.
Can I make muffins instead of a loaf?
Yes, you can make muffins instead of a loaf. Grease a muffin tin with cooking spray and fill each cup about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Recipe Tips
- Be sure to whisk the wet ingredients until smooth to ensure a tender crumb. - Don't overmix the batter or the bread will be tough. - Use a toothpick to test for doneness. If it comes out clean, the bread is ready. - Let the bread cool in the pan for 10 minutes before removing to prevent sticking.
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