Pumpkin Bread

One more pumpkin recipe for the road.

This is a big bakery recipe that I have tried to scale down. But this is as small as I have gotten it to where it still yields a good batch. It makes about 3 loaves of bread. Unfortunately, for this batch of it I only had enough butter to make 1/4 of this amount…and the results were less than impressive. Scaling down from this batch amount is not very consistent in results.

PUMPKIN BREAD

12 T. unsalted butter

2 c. sugar

4 eggs

2/3 c. orange juice

2 c. pumpkin

3 1/3 c. flour

1/2 t. baking powder

2 t. baking soda

1/2 t. salt

1 t. cinnamon

1/2 t. cloves

Cream butter and sugar until fluffy. Add egg one at a time, mixing after each addition. Scrape down bowl. Add orange juice and pumpkin and mix at low speed or by hand until just incorporated. Sift dry ingredients into bowl and add pumpkin mixture to the dry ingredients and stir.

Prepare 3 loaf pans by greasing and putting a small rectangle of parchment at the base of each tin. Divide batter among the 3 tins. Bake at 375 for almost an hour. It may seem slightly unbaked as you pull it out of the oven, but will set up over the next couple hours. Just make sure that a tester comes out clean when deciding to take them out of the oven.