Sunday, November 13, 2011

Test Kitchen Pumpkin Bread

In my personal, unprofessional opinion, this bread had the best texture... so moist and dense! The crust was perfect, though this loaf may have had more dough than most people like (I credit that to my finicky oven).  I made two loaves, one plain and one with chocolate chips for the hubby.


2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp salt
1/2 tsp. nutmeg
1/2 tsp. ginger
1 (15-oz) can pumpkin (make sure its unsweetened, NOT pumpkin pie filling)
1 c. white sugar
1 stick (8 Tbs) unsalted butter, melted and cooled
2 large eggs
2 tsp. vanilla extract
1 c. pecans/walnuts, toasted and chopped coarse (I omitted these in one loaf, replaced the with chocolate in the other)


Preheat the oven to 350 degrees.  Prep a 9 by 5 loaf pan with cooking spray.

Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in a large bowl.  Whisk the pumpkin, sugar, melted butter, eggs, and vanilla together in a separate bowl until frothy.

Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined.  Fold in the nuts (if using).  The batter will be very thick.

Scrape the batter into the prepared pan and smooth the surface.  Bake until golden and a toothpick inserted into the center comes out with just a few crumbs attached, 45-55 minutes.  

Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.