I love that food has a way of creating traditions, memories, and cheerful moments in the home.
I am always trying to make sure that not all family moments are made up by desserts or unhealthy treats. But there is something about making those recipes that you only bring out a few times a year, which make them that much more special and make you look forward to the seasons, even if in some parts of the world those seasons bring a breeze of cold crisp air and shorter days.
This recipe I have adapted to have a lot less sugar because I wanted our kids taste buds to not get used to having foods overly sweetened. So to some it may be surprising at first that it’s only lightly sweet., What makes it so special is how irresistibly soft it is.
Harvest Featherlike Pumpkin Bread
- 3 1/2 cups of flour1 1/2 cups of sugar (2 cups of sugar if you prefer a sweeter bread)2 teaspoons of salt2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of nutmeg
1 teaspoon of allspice or pumpkin spice
1 teaspoon of cinnamon
2/3 cup of water
1 cup of vegetable or sunflower oil
16 oz. or one small can of pumpkin puree
- Preheat the oven at 350 F.
- Begin by adding all the dry ingredients to.a large glass bowl. Gently mix them with a fork to make sure all the spices and baking powders are evenly distributed.
- Make a well in the center of the powder like a volcano. Add all the wet ingredients to that well. Then using an electrical mixer start by mixing the wet ingredients first, then gently work in circular motion to start mixing in some of the powder. You are going to have to hold the electrical mixer only in the spots where you want it to work and you won’t press it all the way to the bottom of the bowl until you are ready to start incorporating all the dry ingredients.
- Keep working your way all the way around.
Remember to scrape the sides naan the bottom as well to avoid leaving behind any flour.
- Keep mixing. Once everything has been well mixed, you may raise the speed to medium-high and keep turning around to make sure everything is really well blended together and smooth. You will do so for no longer than 30 seconds. We are not trying to whip the batter, just make sure everything is super smooth and creamy.
- Our the batter into 2 low pans. Bake at 350 for 50-60 minutes.
- Makes two loafs. to be baked in a 9X5 loaf pan. Basically the long skinny and deep pans.Check center with a toothpick to make sure its fully cooked before removing pans from the oven. If your oven is old or uneven when baking remember to switch around the two pans half the way through and also rotate them.Remember to scrape gently the sides and remove from the pan 5-10 minutes after it has come out of the oven.