- TLC >
- Guides >
- Food >
- Recipes >
- Courses & Dishes >
- Appetizers >
- Dips & Spreads
Spiced Pumpkin Butter Bread
I know that sometimes when I post things under the series Preserving the Harvest you might wonder what you actually do with that preserve, other than marvelling at your ability to make it. I think perhaps the pumpkin butter might be one of those things. My daughter phoned me to tell me how much she loved the pumpkin butter on toast for breakfast, but that wasn't my real reason for making it.
My grandmother was an indifferent cook. She didn't particularly like doing it, nor did she find any satisfaction from baking. She did, however, make the best pumpkin bread I've ever tasted. I wish I knew what recipe she used, because I have never found anything even remotely as satisfying. By the time I thought to ask, she had moved twice, each time to smaller apartments and had lost the recipe. The recipe next to the spiced pumpkin butter in The Art of Preserving is Spiced Pumpkin Butter Bread. My heart beat a little faster, thinking this might be the recipe I've been looking for. Alas, it wasn't, but it's still a really delicious pumpkin bread and certainly the best recipe for it I've tried.
This recipe is from The Art of Preserving by Rick Field and Rebecca Courchesne. This makes two loaves of wonderful spicy bread.
INGREDIENTS
| 3 1/2 cups | all purpose flour |
| 2 tsp | baking soda |
| 1 1/2 tsp | salt |
| 1 tsp | baking powder |
| 2 cups | spiced pumpkin butter |
| 1 1/14 cups | sugar |
| 1 cup | canola oil |
| 4 | eggs, at room temperature |
| 1 tsp | pure vanilla extract |
| 1 cup | chopped walnuts (optional) |
PREPARATION:
- Preheat the oven to 350F. Butter two 9 by 5 inch loaf pans and then dust with flour, tapping ot the excess.
- In a bowl, whisk together the flour, baking soda, salt, and baking powder. In a large bowl, combine the pumpkin butter, sugar, oil, eggs, vanilla and 1/2 cup water. Stir until well mixed. Stir in the walnuts, if using. Gradually add the flour mixture to the pumpkin mixture and stir just until blended. Divide the batter between the pans.
- Bake until a toothpick inserted into the centre of each loaf comes out clean, 45-50 minutes. Let the loaves cool in the pans on wire racks for 10 minutes. Unmold the loaves on the racks, arrange them upright and let cool completely. Cut into slices to serve.
You Might Also Like
Learn how to prepare roll-ups & quesadillas that taste divine but don't need divine intervention to create.
Learn how to make Vegetable appetizers by browsing our collection of recipes and easy-to-follow instructions.
