Pumpkin Bread
This recipe and all others are shown on Pajama Mommy graciously from Best Kept Recipes
I must make 10 loaves of this each Autumn & Winter. This recipes yields 2 loaves – 1 to keep (they freeze well) and 1 to give away. I never, and I mean never, ate pumpkin anything until I tweaked a recipe I found for this, and it’s been true love ever since. As soon as the weather gets crispy outside, I stockpile the cans of Libby’s Solid-Pack Pumpkin and bake away. Your house will smell so good, you’ll make new friends! - I force her to make this bread every year. It is DELICIOUS!
3 1/3 cups regular flour
2 1/2 cups white sugar
2 tsp. baking soda
1 1/2 tsp. kosher salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 15 oz. can Libby’s solid-pack pumpkin
1 cup vegetable oil – (I use canola)
4 eggs, lightly beaten
2/3 cup water
Preheat your oven to 350 degrees and grease 2 loaf pans. Take out the 4 eggs and let them sit on counter while oven preheats – give this about 30 minutes.
In a large bowl place all the dry ingredients – whisk/sift well.
In a medium sized bowl, add the eggs and beat lightly. Add the pumpkin and water and whisk/mix well. Stir this into the dry ingredients to the count of 20 (1 Mississippi, 2 Mississippi, etc.) – you don’t want to over mix – this is my way of never over mixing quick breads. Even though there may be some unmixed flour, that’s okay, mixing anymore will make the loaves tough and dry.
Scrape out of bowl equally into both pans; place in oven for about 60-65 minutes, until a toothpick or knife comes out with moist crumbs. Place on racks for 10 minutes, invert onto racks to cool completely.
sounds yummy!!!
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This pumpkin bread recipe looks very good. I really like banana bread and have a no-egg recipe which replaces 3 eggs with (1 banana, 2 tbsp soy milk powder, 4 tbsp water, and 2 tbsp cornstarch). I’ve never tried pumpkin bread before but with Halloween just behind us, this is a great time for pumpkin recipes. I look forward to trying this recipe.