October 22, 2010

Practically Perfect Pumpkin Bread

This recipe is very easy.  For extra flavor, I used Penzey's Vietnamese cinnamon.  I also grated the nutmeg fresh - the smell makes it worthwhile, never mind the taste, which is fabulous!  For this batch I experimented with using butter-flavor Crisco that was pre-measured in sticks.  Jeffrey hates measuring Crisco out of the can, and he'd bought a package.  I never thought measuring Crisco was that big a deal, but I have to admit it was lovely just to peel the wrapper off a perfectly measured portion and pop it into the mixer!

If the pumpkin bread isn't quite done in an hour (use a clean knife to test the center), turn off the oven and cook for another 8-10 minutes.  I like my slices thickly spread with butter, but Jeffrey likes his plain.

Practically Perfect Pumpkin Bread
1 cup butter-flavor   Crisco
3 cups                        sugar
                               eggs, beaten
1 15-ounce can           pumpkin
3 ½ cups                     flour
½ teaspoon                salt
2 teaspoons               baking soda
1 teaspoon                 ground cinnamon
1 teaspoon                 ground nutmeg
2/3 cup                     water

1.  Preheat oven to 350°.

2.  Beat Crisco and sugar together in stand mixer.  Add beaten eggs and pumpkin. 
3.  Mix remaining dry ingredients together and stir well.  Alternate flour mixture with water, and beat until batter is smooth. 

4.  Grease two loaf pans and pour in batter.  Bake for one hour.

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