Thursday, October 4, 2007

Pumpkin Bread

Another recipe courtesy of the Tae-bean; once again, it's been tweaked and things have been added/substituted. I had fun making it, and even more fun eating it with some pumpkin ice cream. In my opinion there's no such thing as pumpkin overload. :P I'm looking forward to trying this again after the fairytale pumpkin finds its way to the blender.

4 cups of flour
3 tsp baking powder
1/2 tsp salt
4 eggs
1/2 cup vegetable oil
15 oz can pumpkin puree
1/4 tsp chai spices (my own mix of star anise, cloves, cinnamon, nutmeg, and cardamom)
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch cayenne pepper
2 cups cider, reduced to 1/2 cup
1 oz rum
1 cup brown sugar, firmly packed
1 cup slivered almonds
1 cup raisins

  1. Let the cider simmer over medium heat until it's reduced to 1/2 cup, then set it aside to cool.

  2. Mix flour, spices, salt, nuts, and raisins in a large bowl and set aside.

  3. In a separate bowl, whisk eggs, pumpkin puree, oil, rum, brown sugar, and cider until completely smooth.

  4. Combine flour mixture and pumpkin mixture, divide into four small loaf pans (or two full-sized ones).
  5. Bake at 350 for 40 to 45 minutes, or until a skewer comes out clean.

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