For my second recipe I chose my most favorite quick bread of all time. This pumpkin bread was in the very first cookbook that I ever bought as a married woman, a Betty Crocker Cookbook. It is now dog-eared and tired, but well loved. I have cooked my way through it many a time and now that I a more experienced at cook, I have jotted notes down on almost every page.
This is a simple bread with few ingredients.
Put pumpkin, oil, eggs, sugar, salt and vanilla into a bowl.
Mix well. Add flour, baking soda, baking powder, cinnamon and nuts.
Mix until just combined. Do not over mix this, it will create some gluten and make a tough loaf. You want a tender loaf here, so if there are a couple lumps don't worry too much.
Spray 2-8 inch loaf pans and pour the bread into them.
Bake for 50-60 minutes, or until a cake tester comes out clean.
Remove from pans and let cool on a rack.
Try to keep from slicing it while it is still hot, it will have a tendency to fall apart while still warm. Honestly, the flavor of this bread improves if you can wrap it in a towel and let it sit over night. But, really, who can wait that long?
Slice, butter and enjoy.
My adapted recipe:
1-15 oz can of pure pumpkin puree
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
3 cups flour
1/2 cup coarsely chopped nuts
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon baking powder
Mix together pumpkin, sugar, oil, vanilla and eggs. Mix well. Add remaining ingredients and mix until just combined. Pour into greased pans and place into 350 degree oven. Bake for 50-60 minutes or until a cake tester inserted near the middle comes out clean. Cool completely before slicing. ;)
Recipe #3 tomorrow- it might be cookies!