It’s also good for bread. 🙂
Day 2 of Project Pumpkin is the recipe for my “famous” pumpkin bread. This is a popular request around the holidays, and throughout the year at the Ryan’s work. I am told his nerd engineer co-workers frequently ask when I will be baking them more “crack.” When I found the recipe for Pumpkin Chocolate Chip Cookies, I knew I’d take the opportunity to have more pumpkin in my house than necessary so I could bake some bread as well. The Ryan’s nerd co-workers would have their bread fix and I’d have an excuse to bake stuff from one ingredient for two days as a cathartic way to wind down from work and study.
Especially today. The words “Thank God It’s Friday” have never been truer – I had a horrendous day. Long story short, finding out peoples’ true colors at your own expense is never a fun experience. But, it was a learning experience and I can definitely say I know better now. At least I have the weekend ahead of me to wind down and spend time with my honey. Woohoo!
So what better way to take out your aggressions and start your wind down than to pour yourself a glass of your favorite wine and delve into baking scrumptious treats that you know will please many? Get your wine glasses, aprons and oven mits, guys! It’s pumpkin bread time!
(I apologize in advance for inconsistent quality in the pictures – my camera’s battery died right in the middle of this so I had to use my phone! :O)
First, the ingredients: Sugar (2 cups), Brown Sugar (1 cup), Flour (3 & 1/2 cups), Eggs (4, lightly beaten), Oil (canola, veggie, olive, I’ve made it with all 3 depending on what I have in my house – 1 cup), Pumpkin (16 oz/2 cups), Baking Soda (1 tsp), Baking Powder (1/2 tsp), Salt (1 tsp), Cinnamon (1 tsp), Ground Nutmeg (1 tsp), Ground Cloves (1/2 tsp), Ground Allspice (1/2 tsp), 1/2 cup OJ.
Preheat your oven to 350, and then in a large bowl combine pumpkin, eggs, sugar, brown sugar and oil. Mix well until combined.
In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Mix to distribute.
Pour some of the dry ingredients into the wet and mix.
Alternate the dry ingredients with some of the orange juice.
Continue to alternate dry/OJ until all incorporated.
Your batter will be beautiful like this. 🙂
Lightly grease and flour two bread tins.
Evenly distribute (as best you can, you can tell mine wasn’t perfect) the batter between the two bread pans and then pop them in the oven for about 50-65 minutes, depending on your pans and your stove.
The bread will be done when a toothpick inserted in the middle of each loaf comes out clean. Remove and set on a wire rack. Let cool for 30 minutes or more before removing from the bread pan. By the way – how’d you enjoy that smell while the bread was baking? C’est magnifique, non?
Once they’ve cooled in the pan, gently remove them and set them on a wire cooling rack to finish cooling completely.
See? Not hard at all, is it? And since they are something I could leave in the oven for an hour, I was able to enjoy my wine, my honey AND do some homework all in the mean time. Just be careful: it’s addictive!