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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Editor's note: Use this recipe to make Bobby Flay's Pumpkin Bread Pudding . Ingredients:
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 |
Directions:
1. 1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2. 2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3. 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. 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 pan and 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.
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