We still wonder why we went with a traditional wedding cake instead of pumpkin pie at our wedding reception.
Obviously I made pumpkin pie for our Thanksgiving celebration last week, but I wasn’t ready to let the pumpkin aroma fade from my kitchen, so yesterday I made a couple loaves of pumpkin bread.
This recipe is fool-proof. It’s the only one I’ve tried, but it turns out perfectly every time, so why bother with something else?
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans with shortening.
Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. (If it lasts that long!)
Source: Betty Crocker’s New Cookbook: Everything You Need to Know to Cook by the Betty Crocker Editors (Betty Crocker; March 13, 1996)
Comments are closed.