Wednesday, November 14, 2012

Pumpkin Loaf

Following the Pumpkin Soup, I made Pumpkin Loaf with Browned Butter Frosting.  Again, altered from the Better Homes and Gardens Cookbook.  Now this was super tasty, especially with the frosting.

Pumpkin Loaf
  • 1 1/2 cups sugar
  • 1 cup cooking oil
  • 4 eggs
  • 2 cups all purpose flour 
  • 1 1/3 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons pumpkin spice mix
  • 2/3 cup water
  • 2 1/2 cups pureed pumpkin

1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, spices. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).
Butter Frosting
  • 3/8 cup butter
  • 2 1/2 cups icing sugar
  • tablespoons milk
  • teaspoon vanilla

In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a delicate brown. Remove from heat. In a large mixing bowl combine icing sugar, 4 tablespoons of the milk, and the vanilla. Add browned butter. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding additional milk, if necessary, to reach spreading consistency.

- Mary Mary

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