Making Scents...my Scentsy Journey

Saturday, October 6, 2012

Fall Nom Nom

PUMPKIN BREAD WITH BUTTER CREAM ~

■1 3/4 cups all-purpose flour
■1 1/2 teaspoons ground cinnamon
■1 teaspoon baking powder
■1 teaspoon baking soda

■1/2 teaspoon salt
■1/2 teaspoon ground nutmeg
■1/2 teaspoon ground allspice
■2 large eggs
■3/4 cup packed dark brown sugar (I substituted light brown sugar)
■1/3 cup granulated sugar
■2 teaspoons freshly grated orange zest (I omitted this)
■1 teaspoon freshly grated lemon zest (I left this out, too)
■1/2 cup canola oil
■1 1/4 cups canned pure pumpkin puree
■1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)

Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

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