Pumpkin Bread Recipe

Here’s a kid-friendly version of pumpkin bread (adapted from a recipe in The Joy of Cooking) Great for involving your children in bringing a taste of Thanksgiving to your family’s French home away from home. You would be surprised at how many Thanksgiving staples you can find in France, including cranberries both dried and fresh.  Most other staples can be bought from My American Market. The recipe makes one 9 x 5-inch loaf and can be made with cooked & mashed squash, yams, or sweet potatoes.

 

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.

Whisk together:

• 1 1⁄2 cups all-purpose flour
• 1 teaspoon baking soda

• 1⁄4 teaspoon baking powder

• 1 teaspoon salt
• 1 1⁄2 teaspoons ground cinnamon
• 1 teaspoon ground ginger

Combine in a small bowl:

• 1⁄3 cup milk
• 1⁄2 teaspoon vanilla extract

Beat in a large bowl until fluffy:

• 6 tablespoons (3⁄4 stick) butter
• 3/4 cup sugar plus 1⁄ 3 cup packed brown sugar

Beat in one at a time:

• 2 large eggs

Add and beat on low speed just until blended:

• 1 cup Libby’s Pure Pumpkin Pie Filling

Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.

Fold in:

•  1⁄3 cup chocolate chips
• 1⁄3 cup dried cranberries

Pour mixture into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

HAPPY THANKSGIVING!!!

You can also try our recipe for a cranberry and pumpkin version. Make a full Thanksgiving meal away from the US by turning a “dinde de Noël” into a Thanksgiving turkey, and baking a perfect american pecan pie.

If you too have a Thanksgiving recipe that you would like to share, you are more than welcomed to post it on our Facebook page or on this blog.