Friday, October 24, 2014

Pumpkin Bread

I'm so excited about my Pumpkin Bread, which I rarely make...my daughter is the Pumpkin Bread 'queen' and also makes the best Pumpkin Pie for Thanksgiving, with her amazing homemade crust.
When I was  a 'kid' I hated pumpkins, and squash...how absurd was that! Even now, it's still not my favorites; but I've learned to adapt a liking to all of these wonderful fall treasures!
I normally would not have even made it, but my daughter and family were away for a long weekend last week, kids were out of school the following Monday. I was happy to  'dog sit' for my favorite little guys that I have spoiled since the last few years and they were so excited to have me around to give them treats and take them for walks. In the meantime, I was treated royally by my son and family to invite me over for dinner each evening, so I didn't even have to cook, and just bring dessert which happens to be my 8yr. old granddaughter's favorite...Pumpkin Bread!...my, how times have changed...tastes have changed since I was their age. Kids are so much more adventurous with their foods and are offered a lot more healthier choices!
Instead of googling for a Pumpkin Bread recipe, I decided to look for one in Martha Stewart's cookbook, which was of course a 'thrift find'...a 1995 edition that has so many great recipes...even if the book does not have any photos...you gotta love anything from Martha Stewart! Instead of making one loaf of bread spending precious time to make it, why not make 2 or 3 loaves? I can't even find this recipe online so I will have to type it out, and the modifications I had to make, that even gave it a nicer and much more flavorful, moist bread!
I was totally looking forward to making the Pumpkin Bread, and have an extra loaf to keep. I love these cute little loaf pans, and they're so perfect and handy being attached instead of separated.

Pumpkin Bread
source; Martha Stewart, from the Martha Stewart
cookbook...1995 edition

my modifications in blue

12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
I used 1 stick of butter
3 Tbsp. molasses
I omitted the molasses
2 cups sugar
I used 1 1/2 cups sugar
2/3 cup orange juice or water
I used 1 cup fresh orange juice from 2 oranges
also grated the zest from one of the oranges
2 cups pumpkin or squash puree
I used 1 can (15 oz. 425g.) Libby's pumpkin puree
3 1/3 cups flour
I use 3 cups unbleached all-purpose flour
1/2 teaspoon baking powder
I used 1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
I used 1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
I used 1 teaspoon pumpkin spice
1 teaspoon vanilla extract
1 cup raisins or currants
I omitted raisins and currants

Preheat the oven to 350 degrees F. Butter 3- 9x5x3-inch loaf pans.
I sprayed cooking spray (for baking that has flour mixed in) Used 1 used 4 attached mini loaf pans, and 1- 9x5x3 loaf pan.
With an electric mixer, cream the butter, molasses,and sugar until light and fluffy.
I used a metal whisk to cream the butter,eggs and sugar until light and fluffy
Beat in the eggs one at a time.
I added the 4 eggs to the butter, and sugar, the vanilla extract, and whisked it until a light lemony color.
Add orange juice and pumpkin puree and mix well.
Sift the dry ingredients together into a large bowl.
No need to sift...just mix them all together without sifting. 
Add the pumpkin mixture to the dry ingredients with a wooden spoon, stirring well incorporated.
Add the raisins at this time. I omitted the raisins.
Spoon into prepared pans. Bake for 1 hr. or until toothpick inserted comes  out clean. Cool in pans for 10 minutes, then turn out unto racks to cool.
I baked the mini pans for 35 minutes at 350 degrees F. along with the larger loaf pans...took the mini pans out of the oven, leaving the 9x5 loaf pan in the oven...lowered temperature to 325 degrees F. and bake for an additional 20 minutes...tested with toothpick and it was done in 55 minutes.

For Orange Glaze; 2 cups of powdered (icing) sugar, and 1 Tbsp. orange juice...mix it well together, until smooth (you should have a thick paste) ...drizzle on the bread with a soup spoon, or omit the drizzle.

Note: This was the best Pumpkin Bread that turned out so moist, the orange zest and the extra orange juice gave it such a pretty color, and flavor with the vanilla extract addition. The glaze is optional, but you don't have to use it on all the Pumpkin Breads...leave some without it if you prefer!


21 comments:

  1. Just saw these gorgeous pumpkin bread loaves on my google plus! They are so much healthier using fresh oranges and you saved lots of calories without raisins and molasses. They are really moist and soft..perfect for any time of day.
    Ciao,
    Angie

    ReplyDelete
  2. Kedves Elisabeth, gyönyörű szép sütőtök kenyeret sütöttél. Én még soha nem sütöttem, pedig nagyon szeretem a sütőtököt, így el is mentettem ezt a remek receptet, és hamarosan megsütöm. Köszönöm a hasznos tanácsokat. Csodálatos hétvégét kívánok. Vigyázz magadra. Puszillak Gizi

    ReplyDelete
    Replies
    1. Kedves Gizike, nagyon örvendek hogy benéztél hozzám és kommentáltál. Már régóta nem hallottam felőled. Ez nem sütőtök...inkább a rendes narancs sárga tök, amit, itt nálunk most a szezonjában konzerv dobozosban lehet kapni. Szerintem nehezen lehetne házilag sütni vagy főzni ezt a fajt tököt, de könnyen lehet hozzá jutni konzervben. Puszillak

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    2. Kedves Elisabeth, nagyon örülök hogy válaszoltál, és megtudhattam tőled, hogy valójában milyen is ez a tök. Itt nálunk még nem láttam ilyen konzervet, de lehet csak én nem néztem körül az üzletben. Sütőtökkel azért megpróbálom majd helyettesíteni, mert olyan guszta a képeiden. Puszillak

      Delete
    3. Gizike, ezt a fajta tököt a konzervben, csak egy évben egyszer készitik, az pedig az ősz szezonján. Tök pürének hivják, Magyarul. Egész más mint a sütő tök, és nem annyira édes mint a másik. Remélem meg fogod találni az üzletben! Puszillak

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  3. They look delicious! I love anything pumpkin!

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  4. I just posted but lost the comment for some reason :(

    I love how soft the crumb looks! Your loaves are making me miss cooler weather already :) And I love the orange drizzle - drizzle icing or glaze is so much nicer than full on high icing imo.

    http://www.asplashofvanilla.com/

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  5. Hi Elisabeth! I love your pumpkin bread! And your pan is so cool, can bake four loaves in one go. I must try this pumpkin bread soon!

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  6. Ciao bella!!! :-*
    This cake is beautiful colour,delicious really!!! :-PP
    Complimenti cara,you're super!!
    Hug and kisses

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  7. I love pumpkin in everything. You pumpkin bread looks so yummy!

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  8. Hi Elisabeth, your pumpkin bread looks great!!! I love the color and I would definitely make the glaze!! Have a great week, XOXO

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  9. I love all things pumpkin and spiced this time of year!!! Hope you're enjoying Fall as much as I am Sweet Bella xoxo

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    Replies
    1. Bella, I clicked over to your blog...I was hoping you would post your gorgeous squash soup that you made the other day, and posted it on FB!
      Yes, I'm enjoyed Fall...but not in S. Florida; all we get is slightly cooler temps. and that's not enough...we don't get the beautiful, colorful falling leaves! xoxo

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  10. Kedves Elisabeth, your beautiful pumpkin bread looks heavenly! You right about how times and kids (and adults) taste changes. In Hungary we did not like pumpkin too much and today we love it and make it often. Happy Autumn baking! Glad you got to spend some time with your little guys :)
    Sok szerettel puszillunk,
    J+C

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    Replies
    1. Kedves Judit, én itt nőttem fel, de mégsem szerettem semmi féle tököt, és édes krumplit sem, de annak ellenére a gyermekeim és kis unokák nagyon szeretik!
      Happy Autumn to you, and Corina, as well! xo

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  11. Oh Elisabeth, these little pumpkin bread are so cute...I love the mini size...I love everything that comes in mini size...
    Have a wonderful week :)

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  12. Hi Elisabeth!
    I was never a huge fan of Pumpkin anything when I was younger. As a matter of fact, my daughter remains the pumpkin queen in our house. She just told me she made Dinner in a Pumpkin last night with Butternut Squash Apple soup. Her Pumpkin Pie out shines mine each and every time too, lol...

    Personally, I think you did fantastic with these Pumpkin Breads. I'm sure your grandaughter was quite pleased. (and yes, my granddaughter is a plumpkin bread nibbler too, lol:) Kids sure have gotten sophisticated taste buds these days, lol...

    I like that you cut down on the sugar and omitted the molasses. Sometimes too sweet is not the way to go with Pumpkin but, what do I know, lol...

    I don't think I have that Martha Stewart cookbook. I would love for you to share it for Cookbook Wednesdays. If you get a chance, I mentioned I'm extending it over at my blog for the remainder of the year. Perhaps one Wednesday you can share with us. I'm hoping to have a logo made by next week. It's been so busy around here:)

    I'm sure your Pumpkin Bread tastes yummy. I bet it freezes well too. I'd love to be able to pop one out of the freezer for Thanskgiving!

    Thanks for sharing, Elisabeth...

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  13. Ooooo Elizabeth! These look luscious! I love how moist the slices look in your fourth photo! Just mouthwatering!
    Sounds like you love dog sitting! Have a great weekend my friend!

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  14. i nvr grew up loving pumpkins too , i thot they have a weird taste...but now i just love them and they are so versatile , can make chinese and western cakes and use them for cooking as well. Your pumpkin bread is already attracting me now, yeah, it looks incredibly moist !

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  15. this looks amazing!!! I think your changes only made it healthier!!! Yummo!

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