Wednesday, October 23, 2013

Williams Sonoma Botanical Pumpkin Loaf Pan

Botanical Pumpkin Loaf Pan | Williams Sonoma

 

I've had my pumpkin Loaf pan for several years, and it's one of my favorite things.  In fact, I was having coffee with my friend Barb, and she said that she has worn hers out she's used it so much.  It's so festive, I just used it to make a loaf of pumpkin bread that I won't be eating. *sigh*.

Williams-Sonoma has a new version, much more detailed than mine, but I still love the way mine looks.  Lots of memories associated with this pan.  Just thought some of you might enjoy treating yourself to one of these this fall if you don't have already one.

Here's the link...

This is my pumpkin loaf, fresh out of the oven...

Photo

And here's my recipe, it's a good one...

1¾ cups sifted unbleached all-purpose flour

¼ tsp. double-acting baking powder

1 tsp. baking soda

1½ cups sugar

½ tsp. salt

½ tsp. ground ginger

½ tsp. ground cloves

½ tsp. ground nutmeg

1 heaping tsp. ground cinnamon

1 heaping tsp. pumpkin pie spice

2 large eggs, lightly beaten

½ cup vegetable oil

1 cup canned pumpkin puree (NOT pumpkin pie filling)

1/3 cup water

½ cup yellow raisins (optional)

 

Preheat oven to 350°. Pam your loaf Pan...

 

Into a bowl, sift together the flour, baking powder, baking soda, sugar, salt, ginger, cloves, nutmeg, pumpkin pie spice and cinnamon.

 

In another bowl beat together the eggs, oil, pumpkin puree and water. Add to the flour mixture and beat until the batter is combined. Stir in the raisins (if using). Pout the batter into the prepared loaf pan. Using the tip of a sharp knife, draw a line down the length of the surface of the batter. (This helps the appearance of the baked loaf.)

 

Bake in center of preheated oven for about 1 hour and 20 minutes, or until a tester comes out clean. (Test after 1 hour and 15 minutes.) Let the bread cool in the pan on a rack for 15 minutes. Turn it out onto a rack, immediately use a small strainer with sugar in it to dust the top and let it cool completely.  Using a strainer distributes the sugar uniformly.

 

NOTE:  I didn't bake mine that long, started testing at an hour and baked it an hour and five minutes, ovens vary, just test and take out when finished.  If it starts browning too much, lightly tent the top.

 

I got this recipe from the Chowhound Recipe Forum, and altered it a bit.  Here's the original recipe and the lady had this to say about her recipe.

 

I had a request for this recipe on another board, so I'll post it here. When my kids were young, we used this recipe numerous times to make either pumpkin bread or pumpkin muffins which we entered in our annual Unionville (PA) Community Fair. Without fail, each time we entered, we won first place ribbons, the kids in their respective age categories, and me in the adult category. One year the muffins even won Best of Show (best out of all baked goods entered by elementary school students). Now that the kids are grown, the recipe still remains a family favorite. It's been a few years since I've submitted any entries in the Fair, so I'm no longer quite so protective of the recipe.

 

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