~from Joy of Cooking, 1997 edition
- 1 1/2 c. flour
- 1 1/2 t. ground cinnamon
- 1 t. baking soda
- 1 t. salt
- 1 t. ground ginger
- 1/2 t. nutmeg
- 1/4 t. ground cloves
- 1/4 t. baking powder
- 1/3 c. water or milk (I use milk)
- 1/2 t. vanilla
- 6 T. unsalted butter, softened
- 1 c. white sugar
- 1/3 c. packed brown sugar
- 2 large eggs
- 1 c. pumpkin puree
- (1/2 c. chocolate chips)
- (1/2 c. raisins and/or 1/2 c. coarsely chopped walnuts or pecans)
- Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan or 3 mini loaf pans.
- Whisk dry ingredients (flour through baking powder) together.
- Combine milk or water with vanilla in another bowl.
- Beat butter until creamy, about 30 seconds. Gradually add sugars and beat on high until lightened in color and texture, about 3-4 minutes. Beat in eggs one at a time. Add pumpkin puree and beat on low speed until just blended.
- Add flour mixture in three parts, alternating with milk mixture in 2 parts, beating on low speed until smooth.
- Fold in desired additions (chocolate chips, raisins, and/or nuts).
- Scrape batter into pan(s) and bake about 1 hour--until a toothpick inserted in center comes out clean (baking time is not quite 1 hour for mini pans). Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely.
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