2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 Tbsp. sugar
2 large eggs, room temperature
1 cup canned pure pumpkin
1 1/2 tsps. grated lemon peel
1 tsp. vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups chopped walnuts (or 1 cup chocolate chips)
Preparation
Position rack in center of oven; preheat to 325F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts/choc.chips. Transfer batter to pan; smooth top. Sprinkle with 1 Tbsp. sugar.Bake bread until tester inserted into center comes out clean, about 1 hour 1o minutes (I FOUND IT TOOK ABOUT 15-20 MINUTES BEYOND THIS). Cool in pan 10 minutes. Turn out onto rack; cool. Wrap in foil; store at room temperature.
Making alphabet soup (totally Ella's idea after I kindly asked her to play with her sister so I could get dinner on). I thought that was rather clever.
Samantha's new favorite hat
PPS- I'm off to the Exponent Retreat tomorrow for a girls' weekend! Wahoo! Brian and the girls will be partying hard while I'm away. In fact, after I handed him 2 pages of neatly typed instructions with accompanying maps and driving directions, Brian said he wouldn't even have to exercise any kind of independent thought or judgment the entire weekend! What can I say...I'm thorough.
2 comments:
fabulous. the bread and the retreat. I think I'll be baking up a batch soon!
I love the combo of pumpkin and chocolate. (And, pumpkin is pretty healthy.) So many people in my family think the combo is so gross. I just don't understand it. I've never heard of your retreat. I can't wait to read about it.
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