Wednesday, November 2, 2011

Pumpkin Bread

I am back from my “babymoon” and very relaxed.  I have lots to write about from there.  But first I have to share this fabulous Pumpkin Bread recipe.  I hate to cook baked good with oil but since I have been a pumpkin fanatic this season I decided to try this recipe for pumpkin Bread that is with oil from Alexandra’s Kitchen.  WOW!  That is all I have to say.  This is definitely the best pumpkin bread I have had.  It is spicy, lots of pumpkin taste and very very moist.  I have another pumpkin bread recipe that I made here which is with butter instead of oil and with raisins and walnuts and it is delicious but this one here today does beat it with moister.

I have made this recipe a few times now, I have tried with without frosting and with whole wheat flour.  I recommend the bread with all purpose flour, using whole wheat makes it much dyer and not as tasty.  Also if you want to be decadent add the frosting.

I hope everyone had a great Halloween I can’t believe it is already November.

Pumpkin Bread

Adapted from: Alexandra’s Kitchen

Yields: 2 standard loafs | Prep Time: 20 minutes | Bake Time: 60 minutes

2 cup sugar
1 cup canola oil
4 eggs
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 cup flour
2 tsp baking soda
1/2 tsp table salt
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice

Preheat oven to 350ºF. Grease loaf pans with butter.  Using a mixer beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.

Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.

Bake for about an hour (mine took 1 hour 15 minutes) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched.

Maple Frosting

6 oz cream cheese, at room temperature
3 tbsp unsalted butter, at room temperature
1/4 tsp Boyajian Natural Maple Flavor
1/2 tsp pure vanilla extract
2 cups sifted confectioners’ sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

Spread the breads with the Maple Frosting.

One Year Ago: Pumpkin Pie Bars

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10 Responses to “Pumpkin Bread”

  1. 1

    chinmayie @ love food eat — November 2, 2011 @ 8:55 pm

    That really does look very moist! I have been baking with oil for a long time now and i am very happy with the results…

  2. 2

    Heather (Heather's Dish) — November 3, 2011 @ 4:05 am

    i’ll take pumpkin bread with icing on top any day :)

  3. 3

    Oh, It's Just Perfect! — November 3, 2011 @ 4:49 am

    Hope you had a great babymoon!

    Pumpkin + Bread = Addicting. If I make this, I will eat the entire thing myself in one day.

  4. 4

    Miranda — November 3, 2011 @ 7:11 am

    That looks super moist, and that icing! Wow!

  5. 5

    Katherine Martinelli — November 4, 2011 @ 6:51 am

    This looks like the ultimate pumpkin bread!! And I like that it uses oil. The frosting does look good…!

  6. 6

    Suzanne — November 4, 2011 @ 7:01 am

    We are loving everything pumpkin
    at the moment and my kids will
    especially enjoy this for breakfast!
    Speaking of kids…..
    CONGRATULATIONS!!!

    Happy Friday,
    xx Suzanne

  7. 7

    Nami | Just One Cookbook — November 18, 2011 @ 1:12 am

    What a delicious pumpkin bread! Babymoon! Where did you go? I need to read one more post back…. =)

    • Delishhh replied: — November 21st, 2011 @ 2:42 pm

      Yeah you saw in a later post that i went to Hawaii – it is easy to go there from Seattle, WA just an 4-5 hour flight.

  8. 8

    Swedish Split Pea Soup — October 29, 2012 @ 8:07 pm

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    French Vanilla Mocha — October 30, 2012 @ 9:06 am

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