Wednesday, November 2, 2011

Tasty Tuesday: Pumpkin Bread

Have I mentioned how much I love quick breads? Oh, I have? Well, I really do. Not just because they're quick and easy, but because they taste soooo yummy!

We showed how Jake made banana bread all by himself. 
And in our chocolate chai bread post, Alyssa used the hand-mixer by herself for the first time!
Here, you'll see Alyssa has improved much in the kitchen during the last 10 months.
She cracked the eggs all by herself.

Better yet - she dropped NO pieces of shell!


Eating a marshmallow while making the bread? Multitasking already. Girl after my own heart. She's come a long way from the first time she used the mixer.


The kids just love grating the nutmeg. She wanted to turn the entire seed to powder. It's a good thing it's the season of spice baking.


And since when did she learn to dump a bowl of something into another bowl without pouring it on the counter in the process???


I'm amazed while watching my children in the kitchen. They've learned so much and truly enjoy creating delicious foods. 

I'd better be careful though - pretty soon they just might kick me out of the kitchen and take over for good!

We made a simple glaze (1 1/4 cup powdered sugar & 3 tablespoons milk) and drizzled it on top of one loaf after it (mostly) cooled.

For the second loaf, we swirled 1/2 cup semi-sweet chocolate chips into the batter before baking.


Which one is better? You be the judge! Try this recipe yourself and see. You really can't go wrong with this one. Try adding walnuts, cranberries, white chocolate chips, or caramel. No matter how we've made it, we always love it! Even plain, it still ranks up at the top of my list for quick breads - and that's saying something!



Pumpkin Bread
Ingredients:
1 (15 oz) can pumpkin puree                             3 1/2 c all-purpose flour
4 eggs                                                                 2 ts baking soda
1 c vegetable oil                                                 1 1/2 ts salt
2/3 c water                                                         1 ts ground cinnamon
2 c white sugar                                                   1 ts ground nutmeg
1 c brown sugar                                                  1/2 ts ground cloves
                                                                            1/4 ts ground ginger

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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7 comments:

  1. Yummy! What great pictures :-) Stop by Whatcha Making Wednesdays and Link up :-)

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  2. Great job Alyssa. Come and make some at gramma's house!!

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  3. Forget the judging! My mouth was watering from just reading this post! I just wish my boys were as handy in the kitchen as your daughter seems to be. I guess it's just one of the things you have to put up with when you have all boys!
    Great post!

    Tim from the crew

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  4. That looks delicious both ways. I just put up some fresh pumpkin in the freezer, and this post makes me want to try something new with it. If you would like, link up with my Tasty Tuesday post the first Tuesday of every month.

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  5. Oh goodness, this looks so good! Thank you for posting the recipe!

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  6. Great job - it all looks really yummy!

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  7. That bread looks delicious. I'm anxious to try the chai one, too. I wish I had made more of a point to get my kids in the kitchen when they were younger!

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