PUMPKIN BREAD
Editor's note: Use this recipe to make Bobby Flay's Pumpkin Bread Pudding .
Provided by Bobby Flay
Categories Bread Breakfast Brunch Dessert Bake Thanksgiving Pumpkin Fall Winter Family Reunion Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (9-inch) loaf
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
- 2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
- 3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
- 4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #preparation #occasion #for-large-groups #breads #easy #fall #holiday-event #christmas #thanksgiving #seasonal #quick-breads #number-of-servings #3-steps-or-less #4-hours-or-less
You'll also love
