Martha Stewart is my go-to person for information whenever I am in a tight spot with cooking. I found this tasty pumpkin bread recipe and decided to add my twist on it.
Prep Time: 15 minutes | Bake Time: 65 minutes
Recipe Courtesy of Martha Stewart
1/2 tablespoon unsalted butter
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
8 tablespoons unsalted butter, melted
1 15-ounce can pure pumpkin puree
1/4 cup fresh orange juice
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease with unsalted butter a 9 x 5-inch loaf pan; set aside.
In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg until combined; set aside.
Place butter, pumpkin puree, eggs, orange juice and vanilla extract in large mixing bowl. Beat on medium speed of electric mixer for 2 minutes, or until well combined. Add flour mixture, beat on low speed until blended.
- Pour into prepared pan. Bake 65 minutes, or until toothpick insertion comes out clean. Let cool for 10 minutes.