Wednesday, December 16, 2009

Recipe for Classic Pumpkin (Sweet Potato) Bread

(Initially adapted from a Better Homes and Gardens Cook Book, I now updated this recipe with a mashed sweet potato substitution, the result of a late-night, last-minute scramble. We now actually prefer this version!)

In a large mixing bowl, combine the following:
1 cup all-purpose flour
¾ cup sugar
1 Tbsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger or cloves (or both!)

Mix dry ingredients thoroughly, and then add:
¾ cup pumpkin puree + ¼ cup mashed sweet potato (OR 1 cup pumpkin puree)
½ Tbsp molasses
½ cup milk
2 eggs
¼ cup + 2 Tbsp butter

Mix all ingredients together with electric beaters on low speed until well blended, then beat on high speed for two minutes.

1 cup bread flour

Beat well and then stir in:
½ cup chopped walnuts (or pecans)
½ cup raisins

Pour batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until toothpick inserted near the center comes out clean. Cool for ten minutes on a wire rack before removing from pans. Then cool thoroughly. Wrap and store overnight before slicing.


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