December 9, 2012 § Leave a comment
At least that’s what I tell people it is—pumpkin bread. No pumpkin at all. Just like that pumpkin latte you’re drinking—there’s no pumpkin in there. You knew that, right?
My “pumpkin” bread is made with butternut squash. So is my pumpkin pie. And any other “pumpkin” thing I bake. Oh, wait … did you think I opened a can of Libby’s pumpkin puree and just slid that muck right into my recipe? No no no … that’ not how I roll. Nope. You’re more than welcome to, of course—I have nothing against it. But slicing, peeling, boiling and pureeing a butternut is no big deal for me and I don’t mind doing it to produce my squashy puree. After all, it’s a lot easier to do that with a butternut than with a pumpkin.
Hence why I use butternut.
Back to the pumpkin bread. The recipe is from my all-time favorite generalist baking book—The Fannie Farmer Baking Book. It’s got it all in there. I just randomly opened a page and found a Floreine Hudspeth’s Hoosier Cake. Who knew? Fannie knew. You want a fruitcake recipe, she has four. And her pumpkin pie? It has a shot of bourbon. That’s why I love Fannie.
And the pumpkin bread? Moist. Delicious. And very “pumpkiny.”
Fannie Farmer’s Pumpkin Bread
makes two 9x5x3 in loaves
3 1/2 cups flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
2/3 cup vegetable shortening
2 cups mashed or pureed pumpkin (or butternut squash)
4 eggs, slightly beaten
2 2/3 cups sugar
2/3 cup milk
1 cup chopped walnuts
1. Preheat oven to 350F and grease and generously flour the two loaf pans. Set aside.
2. Combine the dry ingredients (flour baking soda and powder, salt and spices) in a medium bowl and stir until evenly mixed. In a bowl of a mixer (or a large bowl) combine the shortening, squash puree, eggs, milk and walnuts. Add the bowl of dry ingredients slowly to the wet ingredients and mix (or stir with a big wooden spoon) until the batter is just blended together. Make sure there are not floury lumps! Bits of shortening are ok.
NOTE: Know how when you make quick breads like this and the nuts or raisins always kinda sink to the bottom part of the bread? Try coating the nuts or raisins with a bit of flour first. It helps them not sink so much. Give it a try and let me know if it works for you.
4. Divide batter equally between the two pans. Bake for about an hour, or until a wooden skewer or toothpick comes out clean after inserting into the center of the loaf. Let cool on a wire rack for 5 min. then turn out of pans.
This bread freezes well, so stick that second loaf in the deep freeze for later. Or use it as a hostess gift. And the butternut squash bit? They’ll never know.
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