Pumpkin Bread

Petang-petang je hujan. Lately almost everyday hujan petang, kilat dentam-dentum. Banjir kilat. Exactly around the time that i've to pick up my little girl from her agama school. Adoiiiiii....driving during heavy rain is quite challenging, tambah pulak mata pun tak berapa nampak because of the rain.

Mak dah balik kampung semalam. Thought of asking her to cook gulai labu for me....maklum lah air tangan mak, sambal belacan ikan goreng pun boleh tambah nasi 3 kali...hehehehehe!!!! So, ada labu yang tak masak lagi dlm fridge tu might as well i bake pumpkin bread for the family. At least my little girl can bring it to school tomorrow.

Well, here is the recipe.
Source: Bobby Flay at Epicurious

Ingredient

• 4 tablespoons unsalted butter, softened, plus more for the pan
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 1/2 cups sugar
• 1/4 cup vegetable oil
• Scant 1 cup canned pumpkin puree, not flavored pie filling
• 2 large eggs

Preparation

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.

4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared panand bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.