Wednesday, March 20, 2013
SRS - Pumpkin Bread
I just joined this group, SRS-Secret Recipe Swap where one is given a blog and selects something from it, to bake or cook. Since this is my first month participating, I was excited about what blog, I would get and what kind of cooking, she did.
I was pleased to discover "Sew, what's Cooking with Joan", is a particularly interesting blog with fabulous recipes as well as projects that are impressive. I plan on returning here again and again. I spotted many recipes to add to my "to do" list. This is a busy time, in my life, so I could not take fill advantage of Joan's blog but, after the Jewish holidays, I hope to visit often.
adapted from Bobby Flay via Sew, What's Cooking with Joan?
4 tablespoons oil
1 3/4 cups gluten-free flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup oil
1 cup canned pumpkin puree
2 large eggs
Preheat the oven to 350F. Spray a 9-inch loaf pan with cooking spray.
Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice and cloves in a small bowl.
Beat the sugar and oil on high speed.
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 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.
Eat and enjoy.
My husband, who has been down on pumpkin, for a while, loved this recipe and now pumpkin is back in his good graces. Thanks Joan for adding a new ingredient to our schedule.