Thursday, November 20, 2008

Pumpkin Bread

I've recently gotten into baking more, I really don't like sweets very much, but I enjoy baking and sharing the results! I made this pumpkin bread last week and it was wonderful! It makes 2 loaves, I froze one, which should be just fine according to the recipe.

3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
3 cups sugar
4 eggs beaten
2 cups of fresh pumpkin or 16 oz of canned pumpkin
1/2 cup of water IF pumpkin is FRESH
2/3 cup of water IF pumpkin is CANNED
1 cup vegetable oil

Preheat over to 350
Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl.
Add eggs, water, oil and pumpkin. Stir until blended.
Pour into two 9×5″ loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.

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