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January 24, 2017

Pumpkin Bread

It's funny how over the holidays I always buy cans of pumpkin, but I never make pumpkin desserts for any get-togethers.  Since pumpkin is not a pantry staple for me, I forget the cans of pumpkin are in my pantry, so I'll make other desserts.  I actually still have a can of pumpkin in my pantry!

When I do remember about the pumpkin, I end up making cookies or muffins.

Recently I decided to make pumpkin bread.


Since the original recipe made two loaves and I only had one loaf pan, I ended up baking one loaf and a pan.  I guess you could consider the pan version a cake!

Either way, the bread (cake) came out moist and fluffy.  Perfect for a snack, dessert, or even breakfast!


Pumpkin Bread

Ingredients:
  • 2 c flour
  • 1/2 t salt
  • 1/2 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t ground nutmeg
  • 2 c sugar
  • 1-1/2 sticks butter
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin 
  • 1 c chopped walnuts
  • 1 c powdered sugar
  • 1/4 t vanilla
  • 1 T milk
Directions:
  • Preheat oven to 325 degrees Fahrenheit
  • In a small bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, and ground nutmeg.
  • In a large bowl, beat together the butter and sugar.
  • Mix in eggs.  
  • Stir in flour mixture.
  • Pour batter into prepared pans (2 loaf pans, or I used 1 loaf pan and 1 9x9 pan).
  • Top with chopped walnuts
  • Bake for approximately 60-70 minutes. 
  • Meanwhile, mix together the powdered sugar, vanilla, and milk.
  • Drizzle on bread / cake when done baking.

Original recipe can be found here on Once Upon a Chef.

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