|
Pumpkin Bread
|
|
|
|
|
Difficulty:  6 of 10
|
|
Courtesy: ciachef.edu
|
|
"Quick breads differ from traditional bread recipes in that they do not require yeast, and they are by definition, chemically leavened breads. Generally the chemical leaveners used in quick breads are baking powder or baking soda. Quick breads are generally higher in fat and liquid content. Although they are called "breads," quick breads are not truly breads. Quick breads are more similar to cakes and muffins and, in contrast to traditional breads, are always baked in a mold or pan."
|
|
|
|
|
· 1 1/2 Cup(s) All-Purpose Flour
· 1 Cup(s) Whole Wheat Flour
· 1/2 Teaspoon(s) Salt
· 1 Teaspoon(s) Double-Acting Baking Powder
· 3/4 Teaspoon(s) Baking Soda
· 1/2 Teaspoon(s) Ground Cinnamon
· 1/4 Teaspoon(s) Finely Grated Nutmeg
· 1/8 Teaspoon(s) Ground Cloves
· 1/2 Cup(s) Raisins, Plumped (see directions below)
· 1 Cup(s) Puréed Cooked Pumpkin (fresh, canned or frozen)
· 3/4 Cup(s) Sugar
· 2 Eggs
· 1/2 Cup(s) Vegetable Oil
|
|
|
|
|
|
Step 1: To plump your raisins cover them with boiling water and rest for at least 15 minutes then drain.
Step 2: Preheat oven to 375 degrees F. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans. Sift together flours, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Combine raisins, pumpkin, sugar, eggs, and oil in a large bowl and mix well.
Step 3: Stir dry ingredients into pumpkin mixture all at once, and mix just until dry ingredients are blended into batter. Transfer batter to prepared loaf pans and bake for 50 to 55 minutes.
Step 4: Let breads cool in pans for 10-15 minutes. Ease breads out of pans and continue to cool on a rack.
More Info: Since the batter is mixed very little once the dry ingredients are added sift the chemical leaveners (baking powder and baking soda) twice with the flour before incorporating into the wet ingredients. This will ensure a more even distribution of the leaveners, which will give a consistent texture in the final product. Nutrition information per slice (16 slices per loaf): 100 calories, 2 grams protein, 15 grams carbohydrate, 4 grams fat, 15 milligrams cholesterol, 80 milligrams sodium.
|
|
|
|
|
|
|
|
Shopping Basket Is Empty
Facebook
Twitter
