Pumpkin Bread

My camera must have been knocked unconscious yesterday. I dropped it taking a photo of pumpkin bread. I couldn’t see anything in the frame and the camera wouldn’t turn off. I started to research new cameras. Several hours later though I looked again and the light was off, I pressed the button and — a miracle — the thing was working again. So here’s what the pumpkin bread looks like. It is so fabulously moist and nicely spicy. Great with coffee or tea as a snack or even for breakfast. Give it a try. I’ve reprinted the recipe. If you don’t have yogurt use buttermilk or milk plus a tablespoon of lemon juice. You can add raisins or dried cranberries and/or chopped nuts if you like (half cup of each). Pumpkin Bread 1-3/4 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 teaspoon freshly grated nutmeg 3/4 teaspoon ground ginger 1/2 cup sugar 1/2 cup brown sugar finely grated rind of one orange (about 1-1/2 teaspoons orange part only) 1 cup pumpkin puree (not pumpkin pie mix) 1/2 cup plain yogurt 1/3 cup vegetable oil 1/4 cup orange marmalade 2 large eggs Preheat the oven to 350 degrees. Lightly grease a 9”x5” loaf pan. Sift together the flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger. Set aside. In the bowl of an electric mixer (or use a hand mixer or sturdy whisk) combine the sugar, brown sugar, orange rind and pumpkin puree and beat at medium speed for about 1/2 minute to combine ingredients thoroughly. Add the yogurt, vegetable oil, marmalade and eggs and beat at medium speed for about 1/2 minute or until well blended. Add the dry ingredients and blend them in thoroughly, beating until smooth, about 1/2 minute. Spoon the batter into the prepared pan. Bake for 55-60 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice with a serrated knife. Makes one loaf

My camera must have been knocked unconscious yesterday. I dropped it taking a photo of pumpkin bread. I couldn’t see anything in the frame and the camera wouldn’t turn off.

I started to research new cameras. Several hours later though I looked again and the light was off, I pressed the button and — a miracle — the thing was working again. So here’s what the pumpkin bread looks like. It is so fabulously moist and nicely spicy. Great with coffee or tea as a snack or even for breakfast. Give it a try. I’ve reprinted the recipe.

If you don’t have yogurt use buttermilk or milk plus a tablespoon of lemon juice. You can add raisins or dried cranberries and/or chopped nuts if you like (half cup of each).

Pumpkin Bread

1-3/4 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon freshly grated nutmeg

3/4 teaspoon ground ginger

1/2 cup sugar

1/2 cup brown sugar

finely grated rind of one orange (about 1-1/2 teaspoons orange part only)

1 cup pumpkin puree (not pumpkin pie mix)

1/2 cup plain yogurt

1/3 cup vegetable oil

1/4 cup orange marmalade

2 large eggs

Preheat the oven to 350 degrees. Lightly grease a 9”x5” loaf pan. Sift together the flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger. Set aside. In the bowl of an electric mixer (or use a hand mixer or sturdy whisk) combine the sugar, brown sugar, orange rind and pumpkin puree and beat at medium speed for about 1/2 minute to combine ingredients thoroughly. Add the yogurt, vegetable oil, marmalade and eggs and beat at medium speed for about 1/2 minute or until well blended. Add the dry ingredients and blend them in thoroughly, beating until smooth, about 1/2 minute. Spoon the batter into the prepared pan. Bake for 55-60 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice with a serrated knife. Makes one loaf