I've been perfecting a recipe for pumpkin bread. It comes from taking the best parts of other recipes, adding science (Shirley Corriher style). It's a great way to use all of the pumpkins from the garden and it's pretty easy to do.
1 cup butter
- 3 cups sugar
- 2 cups cooked pumpkin
- 4 eggs
- 1/3 cup milk
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ginger
Preheat oven to 350F and prepare 6 4"x2" bread pans by buttering and flouring them. In a stand mixer, beat the sugar and butter together for 5 minutes. This is what gets the air into the batter. Add the eggs one at a time and then add the pumpkin. Once that is incorporated, add the milk. Sift together all of the remaining ingredients and add them to the mixer. Mix just until combined.
Divide batter into pans and place pans on a jelly roll pan (just in case the loaves go Mt Vesuvius on you) and place in the oven for 50 minutes, or until a toothpick inserted into the center comes out clean. Transfer loaves to a wire rack to cool for ten minutes and then turn the loaves out onto the wire rack to cool completely.