警報が出てもやりましょうという
希望が聞かれたので、
いずれにしてもやることになるだろう。
早速準備。
わたしの場合、毎年作っている
パンプキンブレッド。
結構好評なので
再び作ることにした。
同じレシピではつまらないので、
新たに検索。
そして以下のを選んだ。
毎回砂糖は半分量。
Best Ever Pumpkin Bread
Prep time
Cook time
Total time
Author: Gemma Stafford
Serves: 1 loaf
Ingredients
- 1 cup (8oz/240g) pumpkin puree
- 1½ cups (12oz/360g) sugar
- ½ cup (4floz/120ml) canola or vegetable Oil
- ⅓ cup(2½floz/75ml) milk
- 2 eggs
- 1¾ cups (9oz/260g) all purpose flour
- 1 teaspoon baking soda
- 1½ teaspoon.salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- For the Glaze:
- ½ cup (4oz/120g) butter
- 1 cup (4oz/120g) powdered sugar (start with one cup and add more if glaze is too runny)
- 2 tablespoons maple syrup
Instructions
- Mix pumpkin puree, sugar, oil, milk, and eggs in large mixing bowl until well combined.
- In medium mixing bowl, combine Flour, Baking Soda, Salt, Cinnamon, and Nutmeg. Stir well, then gradually pour into large bowl of pumpkin mixture. Stir well to combine completely.
- Spray 1 9×5 Non-stick Loaf Pans with Pam Cooking Spray.Pour mixture evenly into loaf pan.
- Bake at 350oF (180oC) for 45 – 55 minutes, or until done and a toothpick inserted in center comes out clean.
- As the bread cools, make your glaze. In a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color but not quite browned (as browned butter can taste too strong).
- Remove the butter from heat, allow to cool slightly then stir in the powdered sugar and maple syrup until the glaze has formed. If the glaze is too thick thin out with a little milk until you get your desired consistency.
- Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes to set. Cut into slices and enjoy!
- Store in an airtight container at room temperature for up to 3 days
今回は３倍で作ることに。写真は一回分 
温度を低くすることで、しっとり焼けた。 
去年よりましにできたかも！？
上にかかっている砂糖のグレイズはカットした。甘すぎてしまうから。朝から作って全部できたころにはクタクタ。やっぱりトシだな。
