Pumpkin Bread

assalamualaikum...

ni lah menunya utk buat sarapan pagi tadi... dah lewat malam dah roti ni masak pun, tutup je oven..  kami 4 beranak naik atas, tidoo... pagi td pun masih terasa lg kehangatan roti labu yg macam ala2 kek.. rasa cam bingka keledek pun ado...hihi tp roti labu saya nih cam sedikit padat je kejadiannya.. mungkin sbb byk sangat puree labu yang saya bubuh, pandai2 tak ikut sukatan.. maka kejadiannya bukanlah seperti yang diharapkan sangat... ingatkan lepas masak, rupanya sama ngn kat JoyofBaking tuh hikhik...

petang kemarin ntah camana boleh teringin nak pegang angkat buah labu yang dah lama ku bawak dr kampung.. angkat2 je, rasa ringan semacam berbanding sebelum nih... dah gelabah masa tuh. bila potong, alamaaaak... dah masuk angin... hampa sekejap.. tulah kl asyik tangguh je nak buat ape pun. cadangnya labu nih nak dibuat pengat utk suami... dia penah puji pengat labu yang dia makan kat mana ntah... apalagi si isteri yang perasan nak jd chef terus jawab "...takpe, ati boleh buat klu abang nak makan...." hihi dah berbulan dah bagi ayat tu..akhirnya dapat lah diselamatkan separuh dr isi buah labu tu... bila dikukus, dapat lah 550 gm isi labu dan terus saya lenyek2 jd puree dan simpan dlm peti sejuk.

lepas tu terbayang2 lah nak masak macam2 ngn puree labu... nak wat donat labu ke, apam labu ke, cucur labu ke, roti labu ke mcm yang izah daut tayang tu..kepala dah pusing2 dah.. duk google2 resipi yang berasaskan labu nih, akhirnya jumpa resipi Pumpkin Bread ni kat JoB tu.. bersemangat lah nak buat malam td.. walau terpaksa berperang ngn askar kecik sorang tu.. nasib baik biji ketumbar saya tak habis satu bekas dikerjakan dia dan kakaknya... kita masuk dapur, diorang yang lebih2 excitednya.... ok,klu nak cuba silalah belek2 resipinya...xdan nak translate...

 PUMPKIN BREAD
source : JoyofBaking


Cream Cheese Filling:

8 ounce package (227 grams) cream cheese, room temperature

1/2 cup (100 grams) granulated white sugar

2 large eggs

1 1/2 tablespoons all purpose flour

Pumpkin Bread:

1 cup (110 grams) pecans or walnuts (saya pakai walnuts)

3 1/2 cups (450 grams) all purposeflour

1 teaspoonbaking powder

1 teaspoonbaking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg ( xde..jd tak bubuh pun )

4 largeeggs

2 cups (400 grams) granulated whitesugar ( saya letak 1cwn 1/2 je..tp masih lagi maniiis )

1 cup (226 grams) unsaltedbutter, melted and cooled

1 - 15 ounce (425 grams) can purepumpkin ( saya letak 550gm )

1/2 cup (120 ml) water (saya kurangkan, masuk 1/4cwn je )

1 1/2 teaspoons purevanillaextract

Pumpkin Bread:Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. 

To toast nuts:  Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

Cream Cheese Filling: In your food processor, process the cream cheese just until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour.

Pumpkin Bread:  In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended.  Whisk or stir in the pumpkin, water, vanilla extract, and nuts.

Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.

Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 -65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Makes 2 loaves