Our weather is supposed to be cold and rainy this weekend, so I thought I'd bake some pumpkin bread to enjoy for breakfasts, snacks or desserts. This is a recipe I found in one of my cookbooks last year, and it's become our favorite. I always like to divide the batter in two, and bake one loaf plain and the other with mini chocolate chips. That loaf is always especially good when it's served warm, and the chips are melty :) It's perfect with a glass of milk!
SHAKER PUMPKIN LOAVES
1 cup butter (2 sticks), melted
2 cups sugar
3 eggs
2 cups pumpkin (I use 1 can of Libbys pumpkin, which is labeled as 15 ounces, not a full 2 cups)
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
~ Preheat oven to 325 degrees. Grease loaf pans and set aside.
~ In a mixing bowl, beat the sugar and butter until blended. Add the eggs, one at a time, and continue beating until light and fluffy. Beat in the pumpkin.
~ In a separate bowl, sift together the dry ingredients. Beat these into the pumpkin mixture.
~ Divide batter into two greased loaf pans (or 3 smaller ones), and bake for 60 minutes.
2 comments:
I have a favorite pumpkin bread recipe that I make also. I made a few for Christmas gifts this year (as usual) but it is nice at any time of year, isn't it? The spicy frangrance as it bakes is so aromatic and comforting. I wonder if my children will always be reminded of home when they smell cinnamon and cloves and nutmeg?
I enjoy reading your blog so much. It is so calming and serene. I need that very badly sometimes, and I know just where to come for that calming moment!
Thank you for the recipe. Is the word SHAKER linked with the Sharkers movement or with the tool used to shake the batter?
I posted a text about Shakers last saturday on my blog.
I make bread too, but I never made pumpkin one, only pumpkin pies! I should try once. Yet we don't find pumkin always in France. Iwish you a wonderful week.
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