Posted on November 11, 2012
‘Tis the season to be baking, and we at Bakers Select have you covered. Looking for the right baking tools and equipment to make the best holiday meal? Look no further. Our heavy duty baking pans cook evenly, and are dishwasher safe to make clean up easy. Find what you need today.
Then, test your new baking pans with this great seasonal recipe. If you’re looking for a challenge, try this pumpkin bread recipe from Food Network chef Alton Brown. Instead of the canned pumpkin, this recipe calls for fresh grated pumpkin. Try this recipe with our loaf pan for evenly cooked bread every time.
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups sugar
¾ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds
Preheat the oven to 325 degrees F.
Sift the four, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non-stick 9 by 5 by 3-inch loaf pan. If your pan is not non-stick, coat it with butter and flour.
Bake one hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely.
If making muffins, the temperature should also be 325 degrees F, but bake for 30 minutes.