PUMPKIN SPICE BREADFrom THE INN AT SUGAR HOLLOW FARM
Prep Time:15 minutes
Cooking Time:50 min. for 3 small loaves, 70 min. large loaf
From USA Today Weekend, "CookSmart" by Pam Anderson.
Oct. 12-14, 2007
This is a light, moist, tender and boldly flavored quick bread, perfect anytime, but especially on those crisp fall and cold winter days.
Hints from Pam:
Because of the long baking times (50 min. for small loaves, 70 min. for large loaf) stay away from Pyrex, clay or ceramic loaf pans because they retain heat and cause the breads to dry out and the edges to toughen. It's better to use the thin, disposable type, which you can wash and use again.
Adding water to the batter keeps the bread moist over the long baking time.
Unlike cakes that test done when a tester comes out clean, quick breads are a little trickier. An almost-baked quick bread may look and test done even though its center top is still slightly gummy. But if you bake these breads for the suggested times, they should be fully and perfectly done.
Adjust oven rack to middle position and preheat oven to 350 degrees.
Heat pumpkin, cinnamon, nutmet and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes. Transfer to a medium bowl; whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth.
In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Scrape batter into 3 greased miniature disposable loaf pans (or one 9-inch pan). Bake until firm
and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.
Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. Recipe doubles easily and freezes well.