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Monday, October 29, 2012

Pumpkin Bread

It's pumpkin season and I've been craving the comforting flavors of pumpkin.  This bread has them all ~ just the right amount of pumpkin and spices and you can add pecans, walnuts or chocolate chips depending on your mood, its good either way, here I made it with the chocolate chips.  So bake some up and enjoy for days with a good cup of coffee or tea.  You can double this recipe to make 2 loaves.

2 large eggs
1 cup gran sugar
1/2 cup light brown sugar
1/2 cup canola oil
1/4 cup brandy
1/2 15 oz can pumpkin puree, about 1 cup
1 3/4 cup AP flour
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp salt
1/3 cup chopped pecans or walnuts - lightly toasted, or chocolate chips

Preheat oven to 350 and butter or spray a loaf pan, position rack in the middle of oven.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and the sugars until blended.  Add oil, brandy and pumpkin and beat until combined.  In another bowl sift together the flour, baking soda, spices and salt.  Add the flour mixture along with the nuts or chocolate chips to the batter and beat on low until combined.  Pour batter into prepared pan and bake for about 50 minutes or until a toothpick comes out clean.  Cool, then remove from loaf pan.  Sprinkle with confectioners sugar if desired.  
Recipe adapted from Williams Sonoma