Quality Egg Recipes
Holiday Pumpkin Bread
(1 loaf)
- 1-1/2 cups all-purpose flour
- 1 teaspoon
baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon
baking powder
- 1/2 teaspoon
salt
- 1/3 cup chopped pecans
- 1/3 cup currants
- 1/4
cup butter, softened
- 1 cup sugar
- 3 eggs
- 1 cup canned
pumpkin
- 1/4 cup
orange juice
- 1/2 teaspoon vanilla
In medium bowl, stir together flour,
baking soda, spice, baking powder, and salt. Stir 1 tablespoon
of the mixture into pecans and currants; set aside. In large
bowl at medium speed, beat together butter and sugar until
light and fluffy. Beat in eggs, pumpkin, juice and vanilla
until well blended. Add remaining dry mixture to pumpkin mixture
and beat
at low speed until thoroughly blended. Stir in reserved pecans
and currants. Line bottom of lightly greased 9 x 5 x 3-inch
loaf pan with waxed paper. Pour in batter. Bake in pre-heated
350ºF oven until lightly browned and cake tester inserted
in center
comes out clean, about 60 to 70 minutes. Cool on wire rack
for 10 minutes. Remove from pan. Gently peel off waxed paper;
cool.
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