Pumpkin Bread
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking powder
Wet Ingredients
- 6 tablespoons unsalted butter
- 1 1/3 cups white sugar
- 1/3 cup brown sugar
(After adding the sugar, beat for 3-4 minutes with a hand mixer until it's really smooth and creamy)
- 2 large eggs (add these one at a time and beat until smooth)
- 1/3 cup milk
- 1 cup pumpkin pie puree
- 1/2 cup dried cranberries or minced dried cherries (if using cherries, they should be the tender kind you can eat plain)
Procedure
Preheat the oven to 350*F. Grease a loaf pan.
Mix dry ingredients (flour, salt, baking powder, baking soda, and spices).
Cream the butter and sugar, beating for 3-4 minutes until it's really smooth. Beat in eggs one at a time. Then beat in the milk, then the pumpkin.
Add the dry mix to the wet in thirds.
Finally add the dried fruit.
Bake at 350*F for ~1 hour, until a toothpick comes out clean. Let sit in the loaf pan for ~10 minutes before removing.
Notes
Only needing one cup of pumpkin is the annoying part of this recipe, because a can of pumpkin holds more than that. Try putting the rest in polenta.