Thursday, October 14, 2010

Pumpkin Sandwich

 Okay, I'll admit: this sandwich alone is not really worth an entire post. However, the bread itself is - and with the addition of a couple of ingredients becomes one of my favorite Fall snacks.

This past weekend I made some homemade pumpkin puree and let me tell you - I will never buy canned again. Most of it was frozen but I had about a cup left over and was really craving some pumpkin bread. Once the bread was baked and cooled, I cut two thin slices and slathered whipped cream cheese on one then topped it with honey roasted turkey. This, my friends, is phenomenal. It's a perfect little bite when you just need something to hold you over for a bit. Sweet, savory and delicious!

Now for the bread, this is my favorite pumpkin bread recipe yet and even my husband loved it. It's very simple to put together and the taste can't be beat. It'll definitely be making appearances at holiday functions this year.

Pumpkin Bread
Yield: 1 loaf

1/2 c. sugar
1/2 c. vegetable oil
2 eggs, lightly beaten
1 c. fresh pumpkin puree
1 c. all-purpose flour
3/4 c. whole wheat flour
1 tsp. Kosher salt
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/3 c. water

Preheat your oven to 350°F. Grease and flour a 9"x5" loaf pan. Combine your dry ingredients in a medium bowl and set aside.

In the bowl of a stand mixer, combine your sugar and oil and mix on medium speed until sugar begins to dissolve. Add in your eggs and pumpkin and stir until incorporated, scraping the sides of the bowl as necessary.

Blend in your dry ingredients, alternating with the water, just until moist. Pour into your prepared loaf pan and bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack for 10 minutes, then remove from pan and cool completely.

Enjoy! KC

*Recipe adapted from The Food Network.

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