Pumpkin Bread
My camera must have been knocked unconscious yesterday. I dropped it taking a photo of pumpkin bread. I couldn’t see anything in the frame and the camera wouldn’t turn off.
I started to research new cameras. Several hours later though I looked again and the light was off, I pressed the button and — a miracle — the thing was working again. So here’s what the pumpkin bread looks like. It is so fabulously moist and nicely spicy. Great with coffee or tea as a snack or even for breakfast. Give it a try. I’ve reprinted the recipe.
If you don’t have yogurt use buttermilk or milk plus a tablespoon of lemon juice. You can add raisins or dried cranberries and/or chopped nuts if you like (half cup of each).
Pumpkin Bread
1-3/4 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon ground ginger
1/2 cup sugar
1/2 cup brown sugar
finely grated rind of one orange (about 1-1/2 teaspoons orange part only)
1 cup pumpkin puree (not pumpkin pie mix)
1/2 cup plain yogurt
1/3 cup vegetable oil
1/4 cup orange marmalade
2 large eggs
Preheat the oven to 350 degrees. Lightly grease a 9”x5” loaf pan. Sift together the flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger. Set aside. In the bowl of an electric mixer (or use a hand mixer or sturdy whisk) combine the sugar, brown sugar, orange rind and pumpkin puree and beat at medium speed for about 1/2 minute to combine ingredients thoroughly. Add the yogurt, vegetable oil, marmalade and eggs and beat at medium speed for about 1/2 minute or until well blended. Add the dry ingredients and blend them in thoroughly, beating until smooth, about 1/2 minute. Spoon the batter into the prepared pan. Bake for 55-60 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice with a serrated knife.
Makes one loaf