Saturday, October 22, 2011
My friend Becky/chefbeck gave me this recipe quite a few years ago. It comes from Bon Appetit. There is an addition of a Pumpkin whipped cream that can be served with this bread. That is lovely as well, but more often than not I make it straight...I always think of her when I make this. I do that with just about every recipe that I receive from a friend that becomes a tried and true addition to my life....I think of it as a gift that I always treasure. I hope you will enjoy this as much as we do. I am glad to be posting again...I have missed you all.
Pumpkin Bread With Pumpkin Whipped Cream
adapted from Bon Appetit
Makes 2 loaves
3 cups sugar
1 cup vegetable oil
1 can (15 oz.) solid-pack pumpkin
3 1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. allspice
1 tsp. ground cinnamon
1 tsp. nutmeg
2/3 cup warm water
1 cup chilled whipping cream
3 T. sugar
1/2 cup canned solid-pack pumpkin
Preheat oven to 350.
Lightly butter two 9x5x2 1/2-inch loaf pans.
Beat 3 cups sugar, oil, eggs and 15-oz. can pumpkin in large bowl to blend. Sift four, baking soda, baking powder, salt, allspice, cinnamon and nutmeg into another large bowl. Stir into pumpkin mixture. Slowly mix in 2/3 cup warm water.
Divide batter equally between prepared pans. Bake until tops are golden brown and toothpick comes out clean (about 1 hour). Transfer loaves to rack and cool 10 minutes. Run knife around edges to loosen. Turn onto rack and cool completely. (Can be prepared up to 1 month ahead. Wrap in foil and freeze. If desired, rewarm thawed, wrapped loaves in 350 oven for 10 minutes.)
Beat cream and 3 T. sugar to stiff peaks in bowl. Fold in the 1/2 cup pumpkin. Slice bread and arrange on platter. Serve, passing pumpkin whipped cream alongside.
My Notes: I got 5 of these little French paper baking pans out of this recipe...they took about 45 minutes to cook. If you use smaller baking pans I would start to check them at 25 minutes.