Here is an easy to make recipe for a yummy loaf of quick pumpkin bread.
This is a quick bread recipe that I slightly adapted from the classic cookbook “Joy of Cooking”. Comfort food, perfect for fall baking. I like to use pecans as the nuts in this, but you can use a different nut if you like – walnuts would be good (or you can leave the nuts out, if you don’t like them). That goes for the dates too – switch them up with raisins instead, or even add both (or neither)! This bread comes out very moist. If you like, you can even top a slice with a little whipped cream and some spice (cinnamon and ginger sounds good to me) and have for dessert.
- 1 3/4 cups All-Purpose Flour, sifted
- 1/4 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground Cloves
- 1 1/3 cups Sugar
- 1/3 cup Shortening, softened
- 2 Eggs
- 1 cup Canned Pumpkin
- 1/3 cup Heavy Whipping Cream
- 1/2 teaspoon Vanilla
- 1/2 cup Pecans, coarsely chopped
- 1/3 cup Dates, chopped (smallish chop)
Preheat oven to 350 degrees.
Grease a 9-inch x 5-inch loaf pan.
Mix (or sift) together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
In a large mixing bowl, beat together the sugar, shortening, and eggs until light and fluffy.
Beat in the canned pumpkin.
Whisk the vanilla into your measured heavy cream.
Hand stir the dry ingredients (flour blend) into the sugar/shortening/egg mixture, alternating with the cream. (Three times for the flour, two times for the cream.) Careful - mix each addition just until blended.
Fold in the pecans and the dates.
Pour the batter into your loaf pan and smooth out the top.
Bake for one hour (or until bread tests as done).
To test your bread for doneness: the bread should be pulling away a bit from the sides of the pan. If you lightly touch the top of the loaf it should bounce back. You can also insert a toothpick into the center and it should come out clean.
Have a slice – hope you enjoy!