Pumpkin Bread:Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 applesauce
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions:
Preheat oven to 350° degrees F (175° degrees C). Grease and flour three 7x3 (or 2 9x5) inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugar until well blended. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. (you can also add a cup or so of chocolate chips)
Bake for about 50 (or 1hour 20min for 9x5) minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (i also melt about 2 tblsp of butter & throw in a little pumpkin pie spice- then i poke holes in the still hot bread and pour the butter over)
i have an affinity for pumpkin so i thought these loaves tastes wonderful- brandon also brought back glowing reports from his work- so i am happy :)
last week i made Cinnamon Buttermilk Muffins:
they were good- nice & fluffy & light. the recipe is from my Williams & Sonoma Muffins cookbook and it's almost perfect. i alway tweak the recipe & add a little of this & that and i'm good to go.
No comments:
Post a Comment