Thursday, October 6, 2011

Easy-Rise Autumn Pumpkin Bread

Oh I love thee.  Cozy sweaters, cooler weather, tall boots and all things pumpkin.  Pumpkin Spice Lattes, toasted pumpkin seeds,  and of course...pumpkin bread. 

This is a delicious recipe for a quick-rise bread.  It doesn't contain any yeast, so the dough doesn't need to rest prior to baking.  You can have a delicious dessert or snack in just over an hour.

Since Mateo is apparently "too big" for naps these days, I decided to put him to work.

This was at the expense of my kitchen of course, which looks exactly as you would suspect with a 3-year-old operating my large stand-mixer.  But it's all good.  He is only young once, so I am going to enjoy it, and try not to take things too seriously.

This recipe makes three small loaves.

4 large eggs
2 cups sugar
1 cup packed light brown sugar
1 cup canola oil
2/3 cup of evaporated milk
1 (15 oz) can pumpkin
3 1/3 cups of all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 Tbsp. ground cinnamon
1 tsp. ground nutmeg
1/4 cup confectioner's sugar

Preheat the oven to 350 degrees.  Grease three 6-inch x 3-inch x 2-inch pans with non-stick spray or butter.

In a large mixing bowl, beat eggs, sugar, oil and milk.  Blend in pumpkin.  Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg; add to pumpkin mixture and beat until combined.

Pour into pans.  Bake for 45 minutes or until a toothpick inserted in the center comes clean.  Cool for 15 minutes.  Loosen the sides from the pan with a butter knife, and invert the pan so the bread falls out.  Turn right side up and dust with confectioner's sugar.

You can have one for yourself, give one away and still have one more for your freezer.  Let's see if Mateo approved.

"More Mommy, MORE!"

 His reaction to my obvious answer when he requested a third slice. 

I guess that means it was good? Try it for yourself and see what you think.

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