RECIPES
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Pumpkin Bread Cook with the proper tools. Use the 5" Fine Mesh Strainer to sift the dry ingredients and bake the loaves in Nonstick Loaf Pans to create Pumpkin Bread. Quick breads differ from traditional bread recipes in that they do not require yeast, and they are by definition, chemically leavened breads. Generally the chemical leaveners used in quick breads are baking powder or baking soda. Quick breads are generally higher in fat and liquid content. Although they are called "breads," quick breads are not truly breads. Quick breads are more similar to cakes and muffins and, in contrast to traditional breads, are always baked in a mold or pan. Directions Preheat oven to 375 degrees F. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans. Sift together flours, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Combine raisins, pumpkin, sugar, eggs, and oil in a large bowl and mix well. Stir dry ingredients into pumpkin mixture all at once, and mix just until dry ingredients are blended into batter. Transfer batter to prepared loaf pans and bake for 50 to 55 minutes. Let breads cool in pans for 10-15 minutes. Ease breads out of pans and continue to cool on a rack. Chef's Tip: Since the batter is mixed very little once the dry ingredients are added sift the chemical leaveners (baking powder and baking soda) twice with the flour before incorporating into the wet ingredients. This will ensure a more even distribution of the leaveners, which will give a consistent texture in the final product. Nutrition information per slice (16 slices per loaf): This recipe is from The Culinary Institute of America's Baking at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide. |
Ingredients Makes 2 loaves |
