Pumpkin Bread (or Muffins)

Recipes for Pumpkin Bread are easy to find, but this is one of the best I've ever tasted. Moist, but not falling apart, sweet, but not too sweet, and redolent with spices. It also freezes very well.



    * 3-1/3 cups all-purpose flour
    * 1-1/4 cups packed brown sugar
    * 2-1/2 teaspoons baking powder
    * 1/2 teaspoon baking soda
    * 1 teaspoon salt
    * 1-1/2 teaspoon ground cinnamon
    * 1/4 teaspoon ground ginger
    * 1/4 teaspoon ground cloves
    * 1/4 teaspoon ground nutmeg
    * 1/4 teaspoon grated orange zest (dehydrated or fresh)
    * 2 cups puréed pumpkin (fresh or one 15-ounce can)
    * 1/4 cup butter, melted
    * 1/2 cup canola oil
    * 3 large eggs, lightly beaten
    * 1/3 cup molasses
    * 1 cup chopped pecans

In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and orange peel.

In a second bowl, combine pumpkin, butter, oil, eggs and molasses.

Make a well in center of dry ingredients; add pumpkin mixture and stir just until mixture is combined and dry ingredients are incorporated. Stir in the pecans.

For bread:
Divide batter between two greased and floured 9x5x3-inch loaf pans. Bake at 350°F for 1 hour or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes; then turn out on wire racks. Makes 2 loaves.

For muffins:
Grease two muffin tins (or use vegetable cooking spray). Fill muffin cups 2/3's full. Bake in a preheated 400° oven for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Cool in tins for 5 minutes; then turn out muffins on wire racks. Makes 20 to 24 muffins.

This recipe can be varied by adding 1/2 to 1 cup of raisins, chopped dates, prunes or apricots. Honey can be substituted for the molasses.

• 1 (29 ounce) can pumpkin puree
• 3/4 cup apple juice
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 1/2 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Directions

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

Cut a pumpkin in half crosswise and remove the seeds and stringy fibrous material. Cover the cut side of each half with aluminum foil, and place the pumpkin halves on a baking sheet, foil side up. Bake in a preheated 350°F oven for about 90 minutes, or until the flesh is fork tender. Remove from the oven and cool. When the pumpkin is cool enough to handle, scoop out the meat and mash in a food processor, or force it through a food mill or sieve. If the purée is watery, drain it in a cheesecloth-lined collander. Pumpkins yield about one cup of purée per pound (3 lb. pumpkin = 3 cups purée). That's all there is to it.