Ingredients with Measurements:
-2 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-1 teaspoon ground cinnamon
-1/2 teaspoon ground nutmeg
-1/2 teaspoon ground ginger
-1/2 teaspoon salt
-1/2 cup unsalted butter, melted
-1 cup granulated sugar
-1/2 cup light brown sugar
-2 large eggs
-1 cup pumpkin puree
-1 teaspoon pure vanilla extract
-1/2 cup chopped pecans
Special Equipment Needed:
-9x5 inch loaf pan
-Mixing bowl
-Whisk
-Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until combined.
4. Add the eggs one at a time, whisking after each addition.
5. Add the pumpkin puree and vanilla extract and whisk until combined.
6. Add the dry ingredients to the wet ingredients and stir until just combined.
7. Fold in the chopped pecans.
8. Pour the batter into the prepared loaf pan and spread evenly.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 50-60 minutes
Temperature: 350 degrees F
Serving Size: 12 slices
Nutritional Information: (per slice)
Calories: 225
Fat: 11 g
Carbohydrates: 28 g
Protein: 3 g
Substitutions for Ingredients
-Unsalted butter: can be substituted with coconut oil or vegetable oil
-Granulated sugar: can be substituted with light or dark brown sugar
-Light brown sugar: can be substituted with dark brown sugar
-Pumpkin puree: can be substituted with mashed sweet potato
-Pecans: can be substituted with walnuts or almonds
Variations:
-Add 1/2 cup of chocolate chips or dried cranberries
-Substitute 1/2 cup of the all-purpose flour with whole wheat flour
-Add 1/4 teaspoon of ground cloves
Tips and Tricks:
-Make sure to measure the ingredients accurately for best results.
-Be careful not to overmix the batter.
-Check the bread for doneness after 50 minutes of baking.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Wrap the bread in foil and reheat in a preheated 350 degree F oven for 10 minutes.
Presentation Ideas:
Serve the bread warm with a pat of butter and a sprinkle of cinnamon sugar.
Garnishes:
-Chopped pecans
-Cinnamon sugar
-Whipped cream
Pairings:
-Coffee
-Tea
-Hot chocolate
Suggested Side Dishes:
-Maple syrup
-Honey
-Fruit compote
Troubleshooting Advice:
-If the bread is too dry, add a tablespoon of melted butter to the batter.
-If the bread is too moist, add an additional tablespoon of flour to the batter.
Food Safety Advice:
-Always wash your hands before and after handling the ingredients.
-Make sure all ingredients are at room temperature before using.
Food History:
Pumpkin bread has been a popular treat in the United States since the early 1800s. It was originally made with pumpkin, molasses, and spices, and was often served as a dessert.
Flavor Profiles:
This bread has a sweet, nutty flavor with hints of cinnamon, nutmeg, and ginger.
Serving Suggestions:
This bread is best served warm with a pat of butter and a sprinkle of cinnamon sugar.
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