Wednesday, October 25, 2006

Pumpkin Bread recipe

With the rich color of autumn on the trees and the welcoming smells of autumn in the kitchen, here is a recipe sure to warm the heart on frosty autumn evenings,

Pumpkin Bread
1 ¾ Cup raw sugar pumpkin puree
(Or substitute one 15 oz. canned pumpkin)
4 eggs
2/3 cup water
1 cup vegetable oil
3 cups brown sugar
3 ½ cups flour
2 tsp. baking soda
1 ½ rounded tsp. salt
3 rounded tsp. cinnamon
1 tsp. nutmeg
½ tsp. ground cloves
¼ tsp. allspice (or substitute with ginger)

Preheat oven to 350°
Grease and flour two 9”x5”x3” pans or three 7”x3” pans
In a large mixing bowl, combine pumpkin puree, eggs, water, oil, and brown sugar thoroughly.
Mix the remaining ingredients together in a separate bowl until blended.
Add the dry mixture into the wet, until just mixed, being careful not to over stir the mix.
Pour into greased and floured pans and bake for approx. 50 min. or until a toothpick inserted in the center comes out dry.
Serve warm or chilled, with mulled apple cider


At 2:49 AM, Blogger moonduster said...

Yum! I love Pumpkin bread! And if I substitute the sugar and brown sugar with Splenda and Silver Spoon Brown Sugar Substitute, I caneven have ahealthier version of it!


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