It
has been quite some time, but I finally have a new, Fall recipe for you!
For
about a month now Christian has been asking me to make pumpkin bread and
yesterday we finally made some! All of the recipes that I could find had a TON
of sugar in them, so I decided to come up with my own recipe by making some
changes to my banana bread recipe.
Baking
is a science, so making changes to a recipe can be risky – up this one paid
off! The bread is dense, flavorful, and has a delicious fall feel to it!
1
– 15oz Can Pumpkin Puree
3
Cups All Purpose Flour
2
Teaspoons Baking Soda
1
Teaspoon Salt
½
Teaspoon Allspice
½
Teaspoon Pumpkin Pie Spice
2/3
Cup Sugar
2/3
Cup Butter (Melted)
2
Eggs (Or 3 Tablespoons Sour Cream)
Preheat
your oven to 350.
In
a medium mixing bowl add the can of pumpkin and the sour cream (or eggs), and
mix well. Once the eggs or sour cream are incorporated add in the melted butter
and sugar, and mix until combined.
In
a separate bowl combine the flour, baking soda, salt, and spices.
Add
half of the dry mix to the pumpkin mixture and mix until it comes together
before adding the second half.
Be
sure to mix well, scraping the bottom of the bowl to ensure that all of the dry
mix is incorporated.
Divide
the batter evenly between into two greased loaf pans, and smooth it out so that
it isn’t just a mound in the middle of the pan.
Bake
at 350 for 50 minutes.
Allow
the loaf to cool slightly before removing from the pan and cooling completely
on a cooling rack
Slice
and enjoy! .
