Pumpkin Bread
3 1/2 cups (490 grams) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups (400 grams) granulated white sugar
1 cup (226 grams) unsalted butter, melted and cooled
1 - 15 ounce (425 grams) can pure pumpkin
1/2 cup (120 ml) water or milk
2 teaspoons pure vanilla extract
1 cup (110 grams) toasted and chopped nuts (pecans or walnuts),
optional
Cream Cheese Frosting:
1 - 8 ounce package (227 grams) cream cheese
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (60 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
Garnish:
1/3 cup (35 grams) toasted and chopped pecans or walnuts
3 1/2 cups (490 grams) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups (400 grams) granulated white sugar
1 cup (226 grams) unsalted butter, melted and cooled
1 - 15 ounce (425 grams) can pure pumpkin
1/2 cup (120 ml) water or milk
2 teaspoons pure vanilla extract
1 cup (110 grams) toasted and chopped nuts (pecans or walnuts),
optional
Cream Cheese Frosting:
1 - 8 ounce package (227 grams) cream cheese
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (60 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
Garnish:
1/3 cup (35 grams) toasted and chopped pecans or walnuts
Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Butter and lightly flour two - 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pans. Set aside.
To toast nuts: Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool
completely and then chop coarsely. Set aside.
Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set aside.
In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or
stir in the pumpkin, water, vanilla extract, and nuts (if using).
Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. Do not over mix as it will make
the bread tough.
Divide the batter between the two prepared loaf pans, smoothing the tops. Bake the breads for about 50 - 60 minutes, or until
a toothpick inserted into the center of the loaf comes out clean. (You may notice that the tops of the pumpkin breads have
cracked a little.)
Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Let cool completely before
covering the tops of the loaves with the frosting.
Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.
Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully
incorporated and smooth. Beat in the vanilla extract. Divide the frosting and spread on the tops of the pumpkin breads.
Garnish with toasted and chopped pecans.
Makes 2 loaves.
Butter and lightly flour two - 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pans. Set aside.
To toast nuts: Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool
completely and then chop coarsely. Set aside.
Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set aside.
In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or
stir in the pumpkin, water, vanilla extract, and nuts (if using).
Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. Do not over mix as it will make
the bread tough.
Divide the batter between the two prepared loaf pans, smoothing the tops. Bake the breads for about 50 - 60 minutes, or until
a toothpick inserted into the center of the loaf comes out clean. (You may notice that the tops of the pumpkin breads have
cracked a little.)
Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Let cool completely before
covering the tops of the loaves with the frosting.
Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.
Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully
incorporated and smooth. Beat in the vanilla extract. Divide the frosting and spread on the tops of the pumpkin breads.
Garnish with toasted and chopped pecans.
Makes 2 loaves.
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