Ingredients
- 1 cup (200g) Granulated Sugar
- 3 oz (6 Tablespoons) (84g) Unsalted Butter room temperature
- 2 (100g) Lg Eggs
- 1/2 teaspoon Vanilla Extract
- 8 oz (260g)Solid Pumpkin
- 4 fl oz (1/2 cup) (120ml)Whole Milk
- 2 cup (260g) All Purpose Flour
- 2 teaspoon (6g) Cinnamon
- 1 teaspoon (6g) Salt
- 1 teaspoon (5g) Baking Soda
Preparation
Step 1
Prepare your pan with pan grease and preheat your oven to 350 degrees F.
Cream the butter and the sugar together until light and fluffy.
Combine the vanilla extract with the eggs and slowly add to the creaming mixture, be sure to scrape the sides of the bowl to ensure even mixing.
Next sift together the flour with baking soda and cinnamon and salt. Add approximately 1/3 of the dry ingredients to the mixer bowl on low speed and mix just until combined.
Next combine the milk with the pumpkin and add half to the mixture. Mix just until combined, scrape bowl to mix evenly.
Repeat this process with the next 1/3 of flour and the rest of the pumpkin milk mixture, and finishing with the last portion of flour. This is called an Alternating Creaming Method.
Pour batter into PAN GREASE pan and bake in a preheated oven at 350 degrees for approximately 45 minutes or Until It is Done.
Cool the bread completely on a wire rack. Once cooled you may Freeze for up to one month.
You may store at room temperature in an airtight container for up to 4 days. Or store same in the refrigerator for up to 8 days.
Yield: 1 standard loaf pan 9″ x 5″ x 3″.