Tag: bread

GARLIC BREAD SPREAD

The perfect garlic bread recipe – Perfectly crisp edges, a soft buttery center, and topped with fresh garlic and herbs. The ideal accompaniment to any Italian dinner.

Sure, you can buy garlic bread spread at the grocery store, but once you see how easy it is to make and discover how much better it tastes when it’s homemade, you’ll never buy the premade stuff again! I guarantee it!

WHAT TYPE OF BREAD IS BEST?

Many grocery stores sell giant loaves of Italian or French bread hot from their bakery every day. These loaves are perfect for garlic bread because they soak up all that buttery goodness really well. You can even also use a baguette if that’s what you have available.

WHAT YOU’LL NEED

  • softened butter
  • grated parmesan cheese
  • minced garlic
  • dried marjoram
  • dried basil
  • dried oregano
  • fresh parsley
  • salt
  •  one loaf of French or Italian bread

Steps for Making Garlic Spread

Gather all your ingredients and mix them in a small bowl. Mix until the butter is smooth and creamy and all the ingredients are evenly incorporated.

Split the loaf of bread in half the long way. Place the bread on a large baking sheet. Spread a generous amount of the garlic spread on both halves of the bread. 

Bake the bread in the preheated oven for 8-10 minutes. (More tips and tricks below for that perfect, golden-brown garlic bread).

TIPS FOR THE PERFECT GARLIC BREAD:

  • Make sure your butter is softened, not melted. If you forget to set your butter out ahead of time, try this hack to get your butter soft quickly.
    • Pour hot water into a ceramic or glass cup or bowl (something that can fit over your butter). After a few minutes, dump the water out of the vessel and quickly cover your butter. The radiant heat from the bowl will soften your butter in just a few minutes.
  • After baking the bread for 8 to 10 minutes, move the oven rack closer to the broiler. Turn on the broiler and let the bread broil for about 45 seconds to 3 minutes until golden brown. Keep an eye on it; it can brown very quickly. I usually have the oven door open a crack and watch it closely the entire time. If you get distracted even for a minute, you can end up with burnt garlic bread.
  • After baking the bread, depending on the type of bread you use, it can be hard to cut bread without squishing it. Simply flip the bread over on a cutting board, with the butter side down, and slice with a bread knife. The crust acts as a support, and the bread will cut easily without smashing the slices. Because the butter and herbs have melted and baked into the bread, very little, if any, should come off on the cutting board. With this trick, you will have beautiful-looking slices of garlic bread every time.

VARIATIONS:

Nothing is set in stone with this kind of recipe. You can make the recipe exactly as it is written or change it based on what you like.

  • Garlic: I LOVE garlic, so I use a lot of it in this recipe. But you can adjust the amount based on your personal preference. You can even add roasted garlic (just use a lot).
  • Herbs: This recipe has several different herbs, which gives this spread a great depth of flavor. You can simply omit any you don’t like or add in new ones (rosemary, thyme, etc.).
  • Fresh herbs vs. dried: Most of the herbs in this recipe are dried (except the parsley). However, if you prefer to use all fresh herbs, you certainly can. Just use 1 teaspoon each of finely chopped fresh marjoram, basil, oregano, and of course, 1/4 cup of fresh parsley.
  • Make it cheesy: If you like your garlic bread cheesy, try topping your garlic bread with a hefty handful of shredded mozzarella.

Serve this garlic bread with my Homemade Spaghetti Sauce and Baked Sausage Meatballs for a complete meal!

Garlic Bread Spread

The perfect garlic bread recipe - Perfectly crisp edges, a soft buttery center, and topped with fresh garlic and herbs. The ideal accompaniment to any Italian dinner.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Bread
Servings 1 French loaf

Ingredients
 

  • ½ cup butter, softened
  • ¼ cup grated parmesan cheese
  • 2-4 large garlic cloves, minced
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ cup fresh chopped parsley, (1 tablespoon dried parsley)
  • ⅛ teaspoon salt
  • 1 loaf French or Italian bread

Instructions
 

  • Preheat your oven to 400°F.
  • In a small bowl, mix together the softened butter, parmesan cheese, minced garlic, marjoram, basil, oregano, and parsley until thoroughly combined.
  • Split the loaf of bread in half the long way. Place the bread on a large baking sheet. Spread a generous amount of the garlic spread on both halves of the bread.
  • Bake the bread in the preheated oven for 8-10 minutes.
  • Then, move the oven rack closer to the broiler and let the bread broil for 45 seconds to 3 minutes. Watch the bread closely; it can brown very quickly. When the bread is toasted to your liking, remove it from the oven.
  • Slice the bread to the desired size and serve immediately.
    **If you have trouble slicing the bread without squishing it, flip it over on a cutting board, butter side down, and using a bread knife, slice the bread to the desired size.

Notes

If you prefer to use all fresh herbs, you certainly can. Just use 1 teaspoon each of finely chopped fresh marjoram, basil, oregano, and of course 1/4 cup of fresh parsley.
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HOMEMADE HONEY CORNBREAD

Say goodbye to dry, boring cornbread! Finally, cornbread that is soft, buttery, and moist. With a hint of honey baked right in the bread, this recipe is sure to be a hit. 

I had never been a huge fan of cornbread. Often it was dry and not very flavorful. I’ve tried so many different mixes and never found one I loved. After a lot of recipe testing and trying various ratios of butter, vegetable oil, and sugar, I finally have a recipe that I love!! Good thing that everyone in my house loves cornbread because they had to eat a lot of it. But when I got two thumbs up from everyone and the cornbread disappeared in less than a day, I knew I had a winner of a recipe.

THE BEST CORNBREAD RECIPE:

After coming up with this recipe, I will never buy a cornbread mix again. It comes together so quickly, in just 10 minutes, with simple ingredients, and the taste is fantastic!

  1. Flour/cornmeal: Equal parts of flour and cornmeal ensure a good amount of cornmeal flavor. Too much flour can leave your cornbread flavorless and dry.
  2. Butter/oil: Why do I use both? Butter is used in baked goods to add flavor and some moisture (though not as much as oil). Oil is used in baked goods, especially in bread, to add loads of moisture, but it doesn’t add anything to the flavor. By using both, you get the rich flavor of the butter and the desired moisture from the oil.
  3. Honey: Honey and cornbread just go together like peanut butter and jelly or milk and cookies. Adding a little honey to the batter gives this cornbread a delicious yet subtle honey flavor.
  4. Eggs: Most cornbread recipes you’ll find use one egg. I have found that adding an extra egg gives this cornbread a little more lift, making the cornbread less dense and moister.
  5. Buttermilk: Buttermilk makes baked goods extra moist and adds so much flavor. Using regular milk just won’t yield the same delicious, moist result. **See more on buttermilk below

BUTTERMILK SUBSTITUTE:

I’m sure we’ve all been there…You’re making a recipe that calls for buttermilk, and you just don’t have any. What do you do? Do you just scrap the recipe or just replace it with regular milk? No!

Buttermilk is required for this recipe. But if you don’t have any, you can make a buttermilk substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for the moistest, richest texture, but you can use lower-fat or non-dairy milk in a pinch.

This cornbread pairs perfectly with my Slow Cooker Chili for a delicious, satisfying meal!

Homemade Honey Cornbread

Say goodbye to dry, boring cornbread! Finally, cornbread that is soft, buttery, and moist. With a hint of honey baked right in the bread, this recipe is sure to be a hit. 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Bread, Side Dish
Servings 9 servings

Ingredients
 

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup butter, melted
  • ⅓ cup vegetable oil
  • ½ cup granulated sugar
  • ¼ cup honey
  • 2 large eggs
  • 1 cup buttermilk* (see notes)

Instructions
 

  • Lower the oven rack to the lower 3rd of the oven to help prevent over-browning.
  • Preheat the oven to 375°F. Grease and lightly flour a 9-inch square baking pan. Set aside.
  • In a small mixing bowl, combine the flour, cornmeal, salt, baking soda, and baking powder. Set aside.
  • In a medium bowl, combine the melted butter, vegetable oil, sugar, and honey. Stir until well combined. Add the eggs and the buttermilk and whisk until fully incorporated.
  • With a wooden spoon or spatula, stir the dry ingredients into the wet ingredients. Do not over mix!
  • Pour the batter into the prepared baking dish.
    Bake for 30-35 minutes. The cornbread is done when a knife inserted into the center comes out clean.
    **If the top is over-browning, lay a piece of tinfoil on top, shiny side up.
  • Remove from the oven and allow to cool for 10 minutes before slicing and serving.

Notes

Buttermilk: Buttermilk is required for this recipe. But if you don’t have any, you can make a buttermilk substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for the moistest, richest texture, but you can use lower-fat or non-dairy milk in a pinch.
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CINNABON CINNAMON ROLLS (With Overnight Option)

This copy-cat Cinnabon cinnamon roll recipe gives you extra soft, extra fluffy, ooey-gooey, amazingly scrumptious cinnamon rolls. If you are a Cinnabon fan, this recipe is for you! The best part, besides the amazing flavor, they can be started the night before and baked in the morning.

I have been making these cinnamon rolls for years, and they are a family favorite. I usually make them once a year on Christmas morning. And it has become a family tradition to have our house filled with the fantastic aroma of baking cinnamon rolls as we open our Christmas gifts.

If you are a fan of the iconic Cinnabon cinnamon rolls, this recipe is for you! These cinnamon rolls have all the ooey-gooeyness of Cinnabon cinnamon rolls and a rich cream cheese icing that might just have you licking your plate.

For most people, the thought of getting up at the crack of dawn to start cinnamon rolls that take almost 4 hours to make, from start to finish, is a deal-breaker. I get it, I am not a morning person, and I wouldn’t want to do that either! But my favorite part about this recipe is that you can start the cinnamon rolls the night before, put them in the refrigerator and finish them in the morning with minimal work!  I’ve included instructions in the recipe to make them all in one go and the overnight option.

Tips and Tricks:

Yeast:

You can use active dry yeast or instant yeast. The instructions are the same for both. When working with yeast, “blooming” or “proofing,” the yeast is an important step. This step ensures that the yeast is active and not expired. This is especially important if you’ve had your yeast for a while. If your yeast is old and no longer has live yeast cells, the dough will fail to rise, and you’ll waste your ingredients and time.

Blooming or proofing your yeast is easy. You just need a warm liquid, usually water or milk, yeast, and sugar. The most critical step is the temperature of your liquid; it needs to be between 100°F and 110°F. If your liquid is too hot, you will kill the yeast. The sugar helps activate the yeast and causes it to bubble up, further proving your yeast is active and ready to use. You just need to stir together the warm liquid, yeast, and sugar and let it sit for 10 minutes. If it bubbles and gets foamy, your yeast is active and ready to use. It’s a quick 5-10 minute step that prevents you from wasting your time just in case the yeast has expired.

Helping the Dough Rise:

For the dough to rise and double in size, you need a warm place to put it. Unfortunately, not everyone’s house has a nice warm spot to do this. Our house uses air conditioning year-round because we live in the tropics, so our house is on the cool side.

You can create a nice warm spot in your oven. Preheat your oven to 150°F, turn the oven off and wait a few minutes. Then place your covered dough inside to rise; leave the oven door open a crack to allow some of the heat to escape. After 30 minutes, shut the oven door to retain any remaining heat. Remove the dough when it has doubled in size.

Cutting Beautiful Rolls:

My new preferred way to cut cinnamon rolls is to use a Pizza Cutter. This method is incredibly quick and easy. First, roll the dough into a 20-inch x 12-inch rectangle and add the filling. Then cut the dough into 1 1/2-inch strips, roll each cinnamon roll individually, and place them in the prepared pan.

Dental floss is the most common way to slice your rolls before baking them. It’s better than a sharp knife or a serrated knife. Be sure to use unflavored floss unless you want your cinnamon rolls to have a minty flavor! First, measure out about 12-15 inches of floss, and slide it under your dough until you reach the point where you want to cut. Next, bring the floss around the top of the dough and, crossing the floss, pull both ends of the floss in a smooth, quick motion. The floss should cut cleanly and easily right through the dough. Repeat until all your rolls are cut. (See my step-by-step photos below).

 

Step-By-Step Instructions with Photos:

Start by proofing your yeast. Combine the yeast, warm milk (100°F-110°F), and sugar. After letting it sit for 5-10 minutes, it should look foamy. This is what you want as evidence your yeast is active and hasn’t expired.

Combine the remaining dough ingredients in the bowl of a standing mixer. Mix until the dough comes together and pulls away from the sides of the bowl. It should be tacky but not too sticky.

Place in a lightly greased bowl and cover with a towel. Allow the dough to rise in a warm place for about an hour or until it has doubled in size.

Punch the dough down and roll it out onto a floured surface. Roll it out into a rectangle that is 20-inches by 12-inches and 1/4 inch thick.

Prepare the filling. Mix together the melted butter, brown sugar, and cinnamon. Gently spread the filling evenly on the rolled-out dough.

Once the filling is added to the dough, use one of these two methods to slice the cinnamon rolls. You can either use a pizza cutter and slice 1 1/2-inch wide strips and then roll each roll individually or use floss to cut the rolls (see more details on these cutting methods above in my Tips and Tricks).

Place the cut rolls in the baking pan. Cover with a towel and allow to rise a second time. This should take 45 minutes to an hour. They should almost double in size.

Bake your cinnamon rolls in a preheated oven for 25-30 minutes or until golden brown on top. While the rolls are baking, make the cream cheese icing.

When the rolls come out of the oven, immediately add a layer of icing. This allows the icing to melt into all the cracks and crevices of the cinnamon rolls and adds to their gooey deliciousness. Allow to cool for 15 minutes, then add a final layer of icing.

Over-Night Instructions:

To start these the day before, you follow the instructions through to the point where you place your cut rolls into the pan. Do not raise them a second time. Instead, wrap them tightly with foil and put them in the refrigerator.

When you are ready to finish the cinnamon rolls, remove them from the refrigerator and loosen the tinfoil from around the edges of the pan, but keep the cinnamon rolls loosely covered (this helps them not to dry out). Preheat the oven to 170°F, then turn the oven off. Place the covered cinnamon rolls in the warm oven, with the oven door open a crack, for 45 minutes to an hour to rise until they are almost doubled in size.

Remove the cinnamon rolls from the oven, and preheat the oven to 360°F. When the oven is preheated, return the cinnamon rolls to the oven, uncovered, and bake for 25 to 30 minutes or until golden brown. Keep an eye on the cinnamon rolls; if they begin to brown on top, place a piece of foil loosely over the rolls and finish baking.

Freezing Instructions:

To freeze the cinnamon rolls, bake and add the icing and allow them to cool completely on the countertop. Place them in the refrigerator for an hour to slightly harden the icing (this helps the icing not stick to whatever container you are storing them in. Cover the top of the rolls with parchment paper and place them in a freezer bag or an airtight container.

To thaw the rolls, either set them out at room temperature for an hour or two or thaw them in the refrigerator overnight. Once thawed, place individual rolls in the microwave for 15-20 seconds for that fresh-out-of-the-oven taste.

Cinnabon Cinnamon Rolls

This copy-cat Cinnabon cinnamon roll recipe gives you extra soft, extra fluffy, ooey-gooey, amazingly scrumptious cinnamon rolls. If you are a Cinnabon fan, this recipe is for you! The best part, besides the amazing flavor, they can be started the night before and baked in the morning.
4.60 from 22 votes
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Prep Time 45 minutes
Cook Time 30 minutes
Rise Time 2 hours
Total Time 3 hours 15 minutes
Course Breakfast
Servings 12 rolls

Ingredients
 

Dough

  • 2 packages active dry yeast or instant yeast (1½ tablespoons or ½ ounce)
  • 1 cup warm milk (100°F-110°F)
  • ½ cup + 2 teaspoons granulated sugar, divided
  • ½ cup unsalted butter, softened
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • 4½ cups all-purpose flour

Filling

  • 6 tablespoons butter, melted
  • 1 cup brown sugar (light or dark), packed
  • 3 tablespoons cinnamon

Icing:

  • 8 tablespoons butter (1 stick), softened
  • 4 ounces cream cheese, softened to room temperature
  • 2½ cups powdered sugar
  • 1½ teaspoons vanilla
  • ¼ teaspoon salt

Instructions
 

  • Grease the bottom and sides of a metal or glass 9×13 inch baking dish, set aside.

Dough:

  • In the bowl of your standing mixer, mix together the yeast, warm milk, and 2 teaspoons of sugar. Allow the mixture to sit for about 5-10 minutes or until foamy on top.
  • Add the remaining ½ cup sugar, softened butter, salt, and eggs. Mix on medium speed, using a dough hook or paddle attachment, until combined. Next, switch the mixer to low speed, and with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next. After all the flour has been added, mix until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. The dough should be tacky but not too sticky.
  • Place the dough in a large, lightly greased bowl, flipping the dough once to grease all sides. Cover with a kitchen towel and allow to double in size in a warm spot in your kitchen for about an hour.
    ** If your house is on the cool side, you can preheat your oven to 170°F, turn it off and place your covered dough inside to rise; leave the oven door open a crack to allow some of the heat to escape.
  • Once the dough has doubled in size, punch it down and roll it out onto a lightly floured surface with a floured rolling pin until it is approximately 20-inches long,12-inches wide, and about ¼-inch thick.

Filling:

  • Combine the brown sugar and the cinnamon. Then, stir in the melted butter until everything is equally moist. Sprinkle the filling over the dough, pressing it gently to spread it out. Keep the filling about ¼-inch from the edge of the dough.
  • **Using one of the methods listed in the notes, cut the dough into 12 rolls, each about 1.5 inches.
  • Place the slices of dough into the prepared pan.
    **If you are baking the cinnamon rolls tomorrow morning, stop here, cover tightly with tinfoil, place the cinnamon rolls in the refrigerator and pick up tomorrow at "Make-Ahead/Overnigth Instructions."
  • (If continuing), place a kitchen towel or foil over the pan of cinnamon rolls, set in a warm place, and allow to rise until almost doubled in size (about an hour).
  • Preheat the oven to 360°F. When the oven is preheated, bake uncovered for 25 to 30 minutes or until golden brown. Keep an eye on the cinnamon rolls; if they begin to brown on top, place a piece of foil loosely over the rolls and finish baking.
    **To be sure the cinnamon rolls are completely baked in the center, insert a thermometer into the center of the rolls; the temperature should be between 190°F to 200°F.

Icing:

  • While the cinnamon rolls are baking, begin making the icing. Add all the ingredients to a medium bowl and beat well with an electric mixer until light and fluffy.
  • When the cinnamon rolls come out of the oven, spread a layer of icing over the rolls, letting it melt into the rolls. After the rolls have cooled for 15 minutes, spread a second layer over the cinnamon rolls and serve immediately.
  • Cover leftover frosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • To reheat individual rolls, place in the microwave for 15 to 20 seconds.

**Make-Ahead/Overnight Instructions**:

  • When you are ready to finish the cinnamon rolls, remove them from the refrigerator and loosen the tinfoil from around the edges of the pan, but keep the cinnamon rolls loosely covered (this helps them not to dry out). Preheat the oven to 170°F, then turn the oven off. Place the covered cinnamon rolls in the warm oven, with the oven door open a crack, for 45 minutes to an hour to rise until almost doubled in size.
  • Remove the cinnamon rolls from the oven, and preheat the oven to 360°F. When the oven is preheated, return the cinnamon rolls to the oven, uncovered, and bake for 25 to 30 minutes or until golden brown. Keep an eye on the cinnamon rolls; if they begin to brown on top, place a piece of foil loosely over the rolls and finish baking.
    **To be sure the cinnamon rolls are completely baked in the center, insert a thermometer into the center of the rolls; the temperature should be between 190°F to 200°F.
  • While the cinnamon rolls are baking, follow the instructions for making the icing.

Notes

Pizza Cutter: This method is incredibly quick and easy. Roll out the dough into a 20-inch x 12-inch rectangle and add the filling. Then cut the dough into 1 1/2-inch strips, roll each cinnamon roll individually, and place them in the prepared pan.
Dental floss (unflavored): After adding the filling, roll the dough into a 20-inch long log. Measure out about 12-15 inches of floss, and slide it under your dough until you reach the point where you want to cut. Bring the floss around the top of the dough, and crossing the floss, pull both ends of the floss in a smooth, quick motion. The floss should cut cleanly and easily right through the dough. Repeat until all 12 of the rolls are cut.
Freezing: To freeze the cinnamon rolls, bake and add the icing and allow them to cool completely on the countertop. Place them in the refrigerator for an hour to slightly harden the icing (this helps the icing not stick to whatever container you are storing them in. Cover the top of the rolls with parchment paper and place them in a freezer bag or an airtight container. 
To thaw the rolls, either set them out at room temperature for an hour or two or thaw them in the refrigerator overnight. Once thawed, place individual rolls in the microwave for 15-20 seconds for that fresh-out-of-the-oven taste. 
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PUMPKIN BREAD

Everyone needs a good pumpkin bread recipe! And this one is just so moist and scrumptious! Adults and kids alike love this recipe. It’s perfect for breakfast, lunch, or as a snack…well honestly, it’s good anytime.

We eat pumpkin bread year-round in our house, and I often have a loaf or two in the freezer. I also love to give them away as gifts; because who doesn’t like pumpkin bread! Not that you need any more reasons to make pumpkin bread other than it tastes amazing, but eating pumpkin has many health benefits. Pumpkin is very high in vitamin A and also contains vitamin C, Vitamin B2, and E. Pumpkin is loaded with nutrients that can boost your immune system as well as containing beneficial antioxidants. Pumpkin should be a regular part of our diet, and this pumpkin bread is a good place to start.

About this Recipe:

Pumpkin bread is easy to make. The hardest part is waiting until it’s cool enough to sample. But trust me it is worth the wait.

This recipe makes two loaves and uses two 8×4 loaf pans. This is a smaller loaf pan, as some pans are 9×5. It may seem like a small difference, but it will make a big difference with how your loaves will turn out. If you use the larger-sized pan, the result will be very short, unattractive loaves. Always prepare your loaf pans by greasing and then flouring your pans. This will allow the loaves to be removed easily from the pans when they are done.

I have always made pumpkin bread with raisins. Not only does it add more flavor, but it helps to make this bread so incredibly moist. If you haven’t tried pumpkin bread with raisins, give it a try, you won’t regret it.

Like all quick-bread recipes, mix all your dry ingredients in one bowl and all your wet ingredients in another. Be sure to add the raisins to the flour mixture. I like to mix them in with my hands, breaking up any clumps of raisins. As you know, raisins are sticky, and mixing them into the flour keeps them from sticking to each other. It’s a simple trick but completely necessary to avoid having clumps of raisins in your bread. You then add the dry ingredients to the wet, mixing just until combined. It’s important not to over mix your batter once you’ve added the flour! Over mixing will change the texture of your bread from light and fluffy to tough and chewy.

Bake the bread for about 60 minutes. I always set my timer for 50 minutes and check my bread. I stick a knife in the center; if it comes out clean, the bread is done. If some batter clings to the knife, the bread needs another 5 to 10 minutes (then check again). Be sure to check both loaves. Do not overbake the bread or end up with dry pumpkin bread. When the bread is done, set the loaves on cooling racks for 15 minutes before removing them from the loaf pans. If you used enough grease and flour, they should come right out. Allow the bread to cool for another 30 minutes before sampling.

This bread freezes very well. I have two loaves in the freezer as I type this. Allow the bread to cool completely. Place in a freezer storage bag, press all the extra air out, and seal it uptight. Eat within 3 months.

My favorite 8×4 bread pans:

 

Pumpkin Bread

Everyone needs a good pumpkin bread recipe! And this one is just scrumptious! Adults and kids alike love this recipe – it's perfect for breakfast, lunch, or as a snack!
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Prep Time 20 minutes
Cook Time 1 hour
Course Bread
Servings 2 loaves

Equipment

  • 2 – 8 X 4 loaf pans

Ingredients
 

  • ¾ cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoon vanilla
  • 2 tablespoons vinegar
  • 2 ¼ cups flour
  • ½ teaspoons baking powder
  • 1 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 cup raisins
  • 1 can pure pumpkin, 15 ounces

Instructions
 

  • Preheat oven to 350°F. Grease and flour two 8 X 4 loaf pans. Set aside.
  • In a medium bowl, beat butter at medium speed with an electric mixer until creamy.
  • Gradually add the sugars, beat well.
  • Add room temperature eggs, one at a time, beating just until the yellow disappears.
  • Add in the vanilla and vinegar and mix.
  • In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Add the raisins and toss with your hands, breaking up any clumps of raisins.
  • Add the flour mixture to the butter mixture, alternating with the pumpkin, with the lowest setting on the mixer – beginning and ending with the flour mixture. Mix until just combined, do not over mix.
  • Spoon the batter into the prepared loaf pans, filling about ⅔ full. Bake at 350°F for 50-60 minutes (or a little more) or until a wooden toothpick inserted in the center comes out clean.
  • Cool bread on a cooling rack for 10 minutes, then remove the bread from pans and let the bread cool completely.

Notes

This bread freezes well. Allow the bread to cool completely, wrap the bread in foil, and place in a ziplock freezer bag, pressing out all the air. Eat within 3 months.
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