Colors, Aromas and Flavors of Autumn in my Kitchen: Spiced Pumpkin Bread

If you ask Andrés Ignacio (10) or Tomás Eugenio (8) about pumpkins, they will tell you about jack-o-lanterns and pumpkin pie... they are taught at school when Halloween and Thanksgiving mark the calendar…
But did you know that winter squash is a native of Mexico and was brought to Europe by Christopher Columbus?
Or that Native Americans used to pay tribute to the pumpkins that were part of a sort of “holy trinity” along with beans and corn?
Pumpkin uses are manifold.
Take a look at this bread, that I made it for Mamás Latinas, inspired by Williams Sonoma's recipe. It's perfumed by the scents of the season: cinnamon, ginger, nutmeg, allspice and grated orange peel.
I hope you like it.
Spiced Pumpkin Bread | Ingredients for 10-12 portions
10 Tbs. salted butter
1 ½ cups brown sugar
2 teaspoons grated orange peel
3 eggs
1 ½ cups of all-purpose flour
½ Tsp. of baking powder
¾ Tsp. of baking soda
½ Tsp. of ground ginger
¼ Tsp. of all spice
¼ Tsp. of grated nutmeg
1 Tsp. of ground cinnamon
1 cup pumpkin puree

Preheat oven to 350°F. Cover a bread baking pan with parchment paper. With an electric mixer on medium speed, in a bowl, beat the butter, sugar and orange zest until creamy, about 2 minutes. Add the eggs, one by one, and continue beating for 2 minutes. Add the flour, baking powder, baking soda and spices and beat until well blended. Add the pumpkin puree and mix well. With the help of a silicone spatula, put the mixture into the pan. Bake for 55 minutes or until a toothpick inserted in center of the bread comes out completely clean. Cool completely and unmold.
To print the recipe click here.

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