Just in time for Fall, Buckelew Farm has a great pumpkin recipe on today’s News 4 Tucson Cooks!
Laurie Buckelew, owner of Buckelew Farm, made “Pumpkin Brunch Bread”.
Ingredients for Batter:
½ C salted butter, softened
1 C sugar
1C pumpkin puree
½ tsp vanilla
½ C sour cream
2C sifted all-purpose flour
1tsp baking powder
½ tsp salt
1tsp baking soda
Ingredients for Topping:
½ C chopped pecans
½ C sugar
½ tsp cinnamon
In a large bowl, add all batter ingredients and mix until smooth like a thick cake batter.
In a separate bowl, mix topping ingredients.
In a greased loaf pan put most of the topping mix in the bottom.
Add mixture of bread batter.
Add remaining dry topping to top of bread batter.
Bake at 350 degree oven for about 1 hour. Bread will pull away from sides of pan and a
wooden skewer inserted in the center of thickest part comes out clean.
Let bread cool in pan on a rack about 15 minutes. Cut around outside edges of bread and invert onto rack.
Cool thoroughly and slice.