Pumpkin Bread

I don’t know about you but when a recipe calls for a cup of pumpkin puree I think who are they fooling since it is impossible to measure out the correct amount of the slurry stuff.  I look at the can and it reads serving size ½ cup – contains 3.5 servings.  I fill my measuring cup and almost all of the can is gone.  So this time the light went on….hmmm what if I use my kitchen scale.  Bravo, shouts the crowd of four very happy mouths with squeals of make more now!  Since it was gone in less then 12 hours.

15 oz. can

425 grams

 1 ¾ cup // 122 grams

since I hate converting oz, cups, pounds etc and they always told in school the US was to going metric.  I opt for the easy conversion

1 cup = 244 grams

Pumpkin Bread

from  Bobby Flay with Stephanie Banyas and Sally Jackson

Bobby Flay's Bar Americain Cookbook

Makes 1 (9-inch) loaf

4 tablespoons unsalted butter, softened, plus more for the pan

1 3/4 cups all-purpose flour

1/2 t sea salt

1 t baking soda

1/2 t baking powder

1 t ground cinnamon

1/2 t freshly grated nutmeg

1/4 t ground allspice

1/4 t ground cloves

1 1/2 cups sugar

1/4 cup vegetable oil

Scant 1 cup canned pumpkin puree

2 large eggs

2/3 cup water

~ preheat the oven to 350°F

~ butter a 9-inch loaf pan

~ whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl

~ beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute

~ add the pumpkin puree and mix until combined

~ add the eggs, one at a time, and mix until just incorporated

~ mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined

~ spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes

~ let cool in the pan on a wire rack for 10 minutes

~ remove from the pan and let cool completely