Pumpkin Bread Epicurious | October 2011
by Bobby Flay with Stephanie Banyas and Sally Jackson
Bobby Flay's Bar Americain Cookbook
Editor's note: Use this recipe to make Bobby Flay's Pumpkin Bread Pudding . Yield: Makes 1 (9-inch) loaf 4 tablespoons unsalted butter, softened, plus more for the pan 1 3/4 cups all-purpose flour 1/2 teaspoon fine salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1 1/2 cups sugar 1/4 cup vegetable oil Scant 1 cup canned pumpkin puree, not flavored pie filling 2 large eggs  1. Preheat the oven to 350°F. Butter a 9-inch loaf pan. 2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl. 3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute. 4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely. |
Read More http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Bread-367512#ixzz1cm6KKuJy
No comments:
Post a Comment