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| | | From: sammitch (Original Message) | Sent: 10/22/2007 2:19 AM |
Pumpkin Bread 2 eggs
1 3/4 cup sugar
1 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 cup vegetable oil
1/3 cup water
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1 tablespoon vanilla extract
1 cup chopped black walnuts
Preheat the oven to 350 degrees. Grease and flour two 9 x 5-inch loaf pans. In a large mixing bowl, combine the eggs, sugar, pumpkin, salt, cinnamon, and nutmeg. Stir in the oil, water, baking soda, flour, vanilla, and walnuts until well blended. Divide the batter equally in the pans. Bake for 45 minutes. Reduce the oven temperature to 250 degrees, and continue baking the loaves for an additional 15 minutes, until a toothpick inserted in the center comes out clean. Serve with real whipped cream and a dash of freshly ground nutmeg. regular walnuts or pecans can be substituted. |
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Pumpkin Tea Bread
3 cups flour
3 cups sugar
2 cups pumpkin
3 eggs
1 cup oil
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1. Add sugar to oil. Mix well. Add pumpkin and eggs and mix.
2. In a separate bowl, mix spices, baking soda, baking powder, and flour well. Add to liquid mixture.
3. Pour into ungreased angel food cake pan or greased & floured pumpkin pan. Bake at 350° for about 1 hour and 15 minutes, or until knife comes out clean.
Yield: 16 slices.
(Optional additions: 1 cup nuts and 2/3 cup raisins.) |
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Pumpkin Bread
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed. |
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