Ingrédients pour Pat's Pumpkin Bread
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Comment préparer Pat's Pumpkin Bread
- Preheat oven to 325°F (160°C). Grease and flour three 5x9 inch loaf pans or six to eight 3x6 inch loaf pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, 1 teaspoon salt, and 2 ½ cups all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 (15 ounce) can pumpkin puree and 1 cup water, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter evenly into prepared pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the bread bakes, prepare the topping (see below).
- Once baked, let the bread cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- Drizzle with warm topping once cooled.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
193g
Fat
19g
Carbs
24g
