Sunday, February 21, 2010
Pumpkin Raisin Quickbread With Yoghurt
A little of everything in this one. I've been informed that it is "good", but not "as good as banana bread." That was the five year old. The forty nine year old thought it was just dandy.
The recipe makes 1 extra large loaf, or two smaller.
You Will Need:
2 cups AP flour
2 teaspoons baking powder
1 teaspoon baking soda
1 heaping teaspoon ground ginger (use more or less to your taste)
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup granulated sugar
4 tablespoons honey
2 large eggs
1 small tin pumpkin (plain pumpkin-not the pie filling) or about 2 cups
1/2 cup plain yoghurt, drained until thick
1 cup raisins or currants
Generously butter one large or two standard loaf pans. Preheat oven to 350 degrees F.
Sift together flour, baking powder, baking soda, salt, ginger, and nutmeg. Set aside. In a large bowl, cream together butter and sugar until light. Beat in eggs. Beat in pumpkin and yoghurt. Gently mix in the dry ingredients. Fold in raisins. Pour into pans and bake until centre tests dry with a toothpick. My large loaf took about 1 hour, 20 min. You should really start checking at around 1 hour for a large loaf.
Cool on rack in pan about 30 minutes, then cool completely on rack before slicing. You should know, we didn't do this-we attacked that bread like we'd been days without food. If you can resist, you should let it ripen a bit before tearing into it. Hard to do though.