The other day I was in the mood for goulash. Don't ask me why,
I'm not sure that anyone ever gets in the mood for goulash, but I did.
Thinking that I had all of the ingredients (and ultimately I was right), I
found myself rummaging through the pantry in search of cans of diced tomatoes
and tomato sauce. In the doing, I found, way in the back, a can of solid pack
pumpkin. Well, you know what had to happen, I had to make a pumpkin loaf.
I have no complaints about this summer, yes we had an excruciatingly hot week in July, but August has been absolutely delightful. Two weeks of the month, so far, have been in the upper 70s or low 80s. Who could ask for more? But, there is something about the shortening days that has me thinking of things like goulash and pumpkin. Combining a number of recipes that I have for both pumpkin bread and pumpkin pound cake, I came up with this, and it is delicious. It gets better with age, so make it a day ahead of when you plan to serve it. I honestly hadn't intended upon doing a pumpkin post in August, but having posted a picture of this loaf on Facebook, I got numerous requests, so here it is.
I have no complaints about this summer, yes we had an excruciatingly hot week in July, but August has been absolutely delightful. Two weeks of the month, so far, have been in the upper 70s or low 80s. Who could ask for more? But, there is something about the shortening days that has me thinking of things like goulash and pumpkin. Combining a number of recipes that I have for both pumpkin bread and pumpkin pound cake, I came up with this, and it is delicious. It gets better with age, so make it a day ahead of when you plan to serve it. I honestly hadn't intended upon doing a pumpkin post in August, but having posted a picture of this loaf on Facebook, I got numerous requests, so here it is.
I Can’t Wait for Autumn Pumpkin Loaf
1½ cups flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1½ cups granulated sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
3 large egg whites
1 cup canned pumpkin
Preheat oven to 350°. Grease and flour a loaf pan; set aside.
Sift together flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg; set aside.
In a large mixing bowl, whisk together sugar, sour cream, and egg whites until thoroughly blended. Stir in pumpkin. Fold in dry ingredients until completely incorporated. Pour into prepared pan and bake for 60 minutes, or until toothpick inserted comes out clean.
Allow to cool on a wire rack for 10 minutes, and then remove from pan to cool completely.
Dust with powdered sugar or drizzle with a powdered sugar glaze.
1½ cups flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1½ cups granulated sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
3 large egg whites
1 cup canned pumpkin
Preheat oven to 350°. Grease and flour a loaf pan; set aside.
Sift together flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg; set aside.
In a large mixing bowl, whisk together sugar, sour cream, and egg whites until thoroughly blended. Stir in pumpkin. Fold in dry ingredients until completely incorporated. Pour into prepared pan and bake for 60 minutes, or until toothpick inserted comes out clean.
Allow to cool on a wire rack for 10 minutes, and then remove from pan to cool completely.
Dust with powdered sugar or drizzle with a powdered sugar glaze.
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