Monday, October 1, 2012

Persephone's Pumpkin Bread

      Over the years, many recipes for pumpkin bread have been baked in my kitchen. This one creates
      a perfect, pumpkin-spice loaf with the ease of the "quick bread" mix method. Serve it with mugs
      of fresh-pressed apple cider to evoke the quintessential flavours of Autumn.

       Ingredients :    1 + 1/2 cups all purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda,
       1 teaspoon baking powder, one teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg,
       1/2 teaspoon ground allspice, 3/4 cups vegetable oil, 3/4 cups organic sugar, 1/4 cup pomegranate
       molasses*, 2 large eggs (lightly beaten), and one cup organic pumpkin puree (canned or homemade).

       Preparation :   Preheat oven to 350*F. Butter a 9x5x3 inch loaf pan and set aside. In a large bowl,
       sift together the first seven dry ingredients : set aside. In another bowl, combine oil, sugar, and
       pomegranate molasses : mix thoroughly. Blend in flour mixture til just moistened, then add eggs &
       pumpkin puree and mix well. Pour into prepared pan and bake for one hour or until tester comes
       out clean. Cool completely before slicing : is scrumptious when toasted and spread with light
       cream cheese.


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