Читать книгу The Clueless Baker - Evelyn Raab - Страница 18

Great Pumpkin Bread

Make this loaf with canned pumpkin (the kind you use for pies) or with your own homemade pumpkin puree. You can even use leftover mashed butternut or other baked winter squash if you happen to have some hanging around the fridge.

1½ cups (375 ml) granulated sugar

½ cup (125 ml) vegetable oil

2 eggs

1 cup (250 ml) pumpkin puree (canned or homemade)

1½ cups (375 ml) all-purpose flour

½ tsp. (2 ml) cinnamon

½ tsp. (2 ml) nutmeg

½ tsp. (2 ml) baking soda

½ tsp. (2 ml) baking powder

½ cup (125 ml) chopped walnuts or shelled pumpkin seeds (optional)

Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

Combine the sugar, oil and eggs in a large mixing bowl. Beat with an electric mixer until well blended, about 2 or 3 minutes. Add the pumpkin puree and beat for another minute or two.

In another bowl, stir together the flour, cinnamon, nutmeg, baking soda and baking powder. Add this to the pumpkin mixture, in 2 or 3 additions, beating after each addition. Stir in the walnuts or pumpkin seeds if you’re using them.

Spoon the batter into the prepared loaf pan and bake for about 60 to 70 minutes, or until a toothpick stuck into the middle of the loaf comes out clean. Let cool in the baking pan for about 10 minutes, then remove from pan and cool completely on a wire rack.

Makes 1 heartwarming 9 x 5-inch (23 x 13 cm) loaf.

Whole Wheat Positive

You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.