Pumpkin Bread by the Joy of Cooking

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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.