Pumpkin Bread Copyright 2011 LtDan'sKitchen blogs |
Daniel's Pumpkin Bread - Adapted*
Daniel's Pumpking Bread Copyright 2011 LtDan'sKitchen blogs |
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 |
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
Absolutely delicious and so moist; hard to keep the family from devouring right out of the oven.
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