Thursday, October 7, 2010

Emmy's Pumpkin Bread

I made this bread a few weeks ago much to the delight of the family. No lie the two loaves of bread didn't last the night. Very simple recipe for a bread that tastes so great. Reminds me of a local bakery called Great Harvest who makes bread very similar to this. I wish I had made the glaze to go on top but I was out of powdered sugar and the bread didn't last long enough for me to go to the store to buy some.

Emmy's Pumpkin Bread
King Arthur Flour

2/3 cup shortening or 1 cup vegetable oil
2 2/3 cups sugar
4 large eggs
2 cups (or one can) pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup chopped walnuts or pecans
1 1/2 cups chocolate chips

In a large bowl, cream together the shortening or oil and the sugar. Beat in the eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.

Spoon the batter into two lightly greased 9 x 5-inch loaf pans. Bake the bread in a preheated 350°F oven for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

If desired, just before serving, drizzle with an icing made of 1 cup confectioners' or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.

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1 comment:

  1. Did you use shortening or did you sub in butter, like you usually do?


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