Tuesday, September 7, 2010

Paula's Pumpkin Bread

Have you ever read one of Paula Dean's magazines? I've got a subscription to it and it's one of those magazines that literally has me checking my mail box waiting for the next issue. A couple of weeks ago I got September/October issue in the mail. Of course there are lots of recipes for dinners for a nice cool evening, not that we get many of those is October/November in Florida but a girl can dream. There was also a section on taking your regular bread recipes and giving them a makeover. I was really interested in the recipe for pumpkin bread because I haven't found one that I loved. I really like the way that this bread turned out. It's a little dense and really moist and goes really, really well with a big spoonful of whipped cream on top of it.

I was going to link directly to the recipe on the magazine website but this issue isn't out on newsstands yet so it's not available on the website. (at least not that I could find) I did find another recipe from 2007 for pumpkin bread on the website but it differs from the one I've got. To make your life easier I'll go ahead and put it here but if you've got the magazine it's on page 77. I did tweak it a little bit to suit my taste but feel free to follow it to the letter, or not.

Pumpkin Bread from Sept/Oct issue of Cooking with Paula Deen 2010

Makes 2 loaves


2 1/2 cups pumpkin puree
4 large eggs
1/2 cup vegetable oil
2/3 cup water
3 1/2 cups all purpose flour
3 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1. Preheat oven to 350 F. Spray 2 9x5 inch loaf pans with cooking spray.
2. In a large bowl, combine pumpkin, eggs, oil and water. In another large bowl combine flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves. Gradually add flour mixture to pumpkin mixture, stirring until blended. Pour batter evenly into prepared pans. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 15 minutes. Remove from pans and cool completely on wire rack.

*My thoughts*
I bet that you could use pumpkin pie spice instead of the three listed spices. I'd venture to guess that a teaspoon or a teaspoon and a half would be sufficient.

I thought that this recipe was really great. It wasn't crumbly or too dense. It was just perfect. I bet it'd be great with a cup of warm apple cider or something.

Hello Florida? It's Melissa. Would you mind cooling down some so that I could have this bread every day? I'd appreciate it and love you forever. Thanks.

1 comment:

  1. Oh my gosh. Thank you for sharing this. I have been looking for a good pumpkin bread recipe! You should visit Seattle. We have fall weather already. Highs today in the low 60's!