Recipes

Saturday, November 12, 2011

Pumpkin Breads

Pumpkin Bread
Copyright 2011 LtDan'sKitchen blogs
I'm presenting two recipes of pumpkin bread. Both I have sold at a church bake sale and both I've made numerous times for friends. The recipes came from one cookbook, America's Country Inn Cookbook. The first recipe is from the John Hancock Inn at Hancock, New Hampshire. The second recipe comes from the Fitzwilliam Inn also in New Hampshire. You end up with two large loaves per recipe and these freeze well so you can go ahead and eat one and save the rest for later. They also make good gifts especially during this time of the year.  

Daniel's Pumpkin Bread - Adapted*

Daniel's Pumpking Bread
Copyright 2011 LtDan'sKitchen blogs
1 1/2 cup white sugar
1 1/2 cup brown sugar
1 cup oil
3 eggs
16 oz pumpkin puree
3 cup flour
1 1/2 tsp ground cloves
1 1/2 tsp cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 tsp baking soda
1/2 tsp salt
3/4 cup raisins, chopped dates or walnuts
1 tsp vanilla extract

1. Preheat oven at 350°F. Combine the sugars and oils in a bowl and using 
    the paddle attachment, beat at medium speed until mixed. Beat in eggs 
    one at a time. Lower the speed and add the pumpkin and mix well. 

2. In a separate bowl, combine the flour, spices, baking soda, baking 
    powder and salt. Add to the pumpkin mixture. Pour into two 9x5 greased 
    loaf pan. 

3. Bake for 70 minutes. Cool the loaf in the pan for 10 minutes. Loosen with 
    a metal spatula and remove from pan and cool completely.  

Pumpkin Bread - Adapted*

Pumpkin Bread
Copyright 2011 LtDan'sKitchen blogs
4 eggs
1 1/2 cups brown sugar
1 1/2 cups white sugar
1 cup oil
16 oz pumpkin puree
3/4 cup water
4 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp vanilla extract

1. Preheat oven to 350°F. Beat eggs until fluffy at medium speed using the 
    paddle attachment. Gradually add in the sugars. Reduce the speed to 
    low and blend in the oil, pumpkin and water. 

2. Combine the flour, baking soda, salt, baking powder, cinnamon, nutmeg 
    and vanilla extract. Blend into the pumpkin puree mixture and beat until 
    just mixed. 

3. Pour into two 9x5 greased loaf pans. Bake for 55 to 60 minutes or until a 
    toothpick comes out clean. 

4. Cool on racks for 10 minutes. Loosen from pan and transfer to a rack and 
    cool completely. 

*Cole, N. M.; Cummins, M.J., America's Country Inn Cookbook, The R. T. French Company, New York: 1984

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