Pumpkin Bread by the Joy of Cooking


Pumpkin Bread by the Joy of Cooking

You can make this with any cooked mashed squash, yams, or sweet potatoes.

Have all ingredients room temperature, 68 to 70 degrees. Position a rack in the lower third of the oven.  Preheat the oven to 350 degrees.  Grease a 9 x 5-inch (8cup) loaf pan.  

Whisk together thoroughly:

1 1/2 cup flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon baking powder

Combine in a small bowl

1/2 cup milk

1/2 teaspoon vanilla

In a large bowl, beat until creamy

6 tablespoons butter

Gradually add and beat on high speed until lightened in color and texture, 3 to 4 minutes:

1 cup sugar plus 1/3 cup lightly packed light or dark brown sugar

Beat in eggs one at a time. 2 large eggs.

Add and beat at low speed until just blended:

1 cup pumpkin puree

Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Pour into the prepared pan and spread evenly. Top with 1/2 cup coarsely chopped walnuts or pecans.  Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5-10 minutes before unmolding to cool completely on the rack.