by Candyland Queens
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Candyland Queens's Notes:
Expand1 1/2 teaspoon unsalted butter Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
3/4 cups vegetable oil Ask a question about this ingredient
1 1/2 cup sugar Ask a question about this ingredient
2 1/2 cups cooked pumpkin (boiled, drained and mashed) Ask a question about this ingredient
2 1/2 cups all-purpose flour Ask a question about this ingredient
1 teaspoon of ground cinnamon Ask a question about this ingredient
1 teaspoon of baking soda Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
1/4 teaspoon baking powder Ask a question about this ingredient
First you need to boil the frozen pumpkin for 10 minutes (we buy, peel and cut the pumpkins in October and stock our freezer for the winter). Drain thoroughly and mash it roughly with a fork.
Ask a question about this stepPre-heat the oven to 350 degrees F. Grease a 6 by 9 inch loaf pan with the butter and sprinkle it with flour and set aside.
Ask a question about this stepIn a large bowl, whisk the eggs until yellow a frothy. Add the vegetable oil and sugar and whisk to combine. Add the pumpkin and mix well.
Ask a question about this stepSift together the flour, cinnamon, baking soda, salt, baking powder into a medium sized bowl. Add the dry ingredients to the wet ingredients and, using a wooden spoon, mix just until blended (be careful not to overmix).
Ask a question about this stepPour into the prepared loaf pan and bake until risen and golden brown, about 60-90 minutes. A toothpick inserted into the middle should come out clean. Remove the loaf pan from the oven and let cool in the pan for 10 minutes. Turn the bread out onto a wire rack, setting it right side up, to cool completely before cutting (sometimes we cut it still warm, as we like it...)
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
