Monday, October 24, 2011

Pumpkin Bread

With fall in full swing nothing says fall like pumpkin and I've got some recipes that will put your taste buds in the fall mood. The first one is Pumpkin Bread and this one has quickly become a family favorite. In fact my wife took a loaf to work and was receiving raved reviews on it.

The recipe makes three loaves, but I made a dozen muffins and two loaves with no problems. My two year old loves these muffins for breakfast and their something quick an easy to warm up for her in the morning.
1 (15 oz) can pumpkin puree or 1 cup homemade pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water 3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/ teaspoon ground ginger

Preheat oven to 350ºF. Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake four about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. For muffins bake time is about 30 minutes.

Recipe found on, Downeast Maine Pumpkin Bread by Laurie Bennett


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