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Friday, November 5, 2010

Recipe: Pumpkin Bread

I was never really a fan of pumpkin bread but it is one of my husband's favorites so I surprised him with this after being away at work for two days a couple weeks ago. Well, this is now also one of my favorite bread! It is so delicious and moist and the spices sing harmoniously in your taste buds. It reminds of Starbucks' pumpkin bread but even better because it doesn't have any preservatives and you get an entire loaf for the price of their one slice.

Makes 2 - 9x5 inch loaf pans (or 3 - 7x3 inch loaf pans)

Ingredients:
  • 1 (15oz) can pumpkin puree (or fresh)
  • 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
  • 1/4 teaspoon ground ginger

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 (or 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, sift 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 for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

I added 1 cup of chocolate chips in my second loaf pan to make
Chocolate Chip Pumpkin Bread

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