Ingredients:
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Directions:
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
On a side note, tonight I made pumpkin pie. Since the recipe makes two pies, Darr will have an extra one to take into work tomorrow.
8 comments:
You're killing me here! Pumpkin bread and now pumpkin pie? My two all-time faves. I wonder if there will still be a piece at about 12 when I meet Andrew for lunch?? I'm guessing no. :)
Thanks for the recipe though. I haven't been thrilled with mine, so I will definitely try this one.
Mmmm... your house must smell deliciously like fall.
guys .... please adopt me! :)
Can you post or put a link to your delicious ATK/cooks illustrated pie crust recipe? Pretty please!
Here's the recipe. Call me if you need any help eating the pie you bake!
Foolproof Pie Dough
-makes one 9-inch double-crust pie-
The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.
Ingredients:
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Directions:
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Yeah, this pumpkin pie recipe didn't turn out quite right. I must make it again to see if it was baker error. Perhaps we can make several and do a taste test day?
A pumpkin pie taste test day? That's a brilliant idea. Any excuse for lots of pumpkin pie sounds good to me. :)
Pie taste off! What a great idea!
Guess I gotta get to the liquor store - ya know minors accompanied by a parent or spouse are allowed in? I got some strange looks last time at the 11th & Hawthorne one bringing in Erin...
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