Four words: Fresh Cherry Cheesecake Dip. The key word here is “fresh,” because you’ve probably seen dozens upon dozens of cherry cheesecake dips floating around the…
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I’ve waved farewell to a summer full of pickled salads and frosted shakes and I’m now tapping into an arsenal of autumnal recipes both new and old. One of my favorites is this Pumpkin Bread recipe passed on to me by my mom. The recipe itself dates back to a 1992 cookbook from my preschool, representing 18 years worth of sweet satisfaction. And the best part is that there’s absolutely nothing fancy about it.
Simple, delicious and in your oven in 15 minutes or less – it’s holiday-themed baking for those with limited time and limited budgets.
- YIELD: 1 9"x5" loaf
- 1 2/3 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 cup canned pumpkin
- 1/3 cup water
- 1/2 cup chopped pecans, lightly toasted
Preheat oven to 350ºF.
Grease and lightly flour a 9x5" loaf pan. Sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
Cream together the butter, sugar and vanilla in the bowl of a mixmaster. Add the eggs, one at a time, then add the pumpkin.
Alternate adding in the dry and wet ingredients by adding one-third of the dry, then half of the water, one-third of the dry, the other half of the water, and the final one-third of the dry. Blend well, scraping down the bowl as needed.
Fold in the toasted pecans. Bake for 1 hour or until a toothpick inserted comes out clean.
Recipe adapted from Judy Mahaffa of The St. Margaret's Episcopal School 1992 Home Cookin' Cookbook.
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