Saturday, November 2, 2013

Pumpkin Bread Recipe

Time to put those orange Halloween Pumpkins to good use....

~ Pumpkin Bread ~
2 cups of fresh cooked pumpkin OR one 16 ounce can of canned pumpkin
3 1/2 cups all-purpose flour (not self-rising flour)
2 tsp. baking soda
3 cups sugar or 3 cups of Splenda OR a 50:50 mix of the two.
4 eggs, beaten
1 cup vegetable oil
1 and 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 teaspoon allspice (optional)
1 cup chopped pecans (optional)
1/2 cup raisins (also optional)

1/2 cup water if you are using
fresh cooked pumpkin
2/3 cup water if you are using
commercial canned pumpkin
  Makes 2 loaves.

1. Preheat oven to 350 F.
2. In a large mixing bowl, stir together the flour, soda,
salt, cinnamon, allspice, nutmeg and sugar (or
3. Add the eggs, water, oil and pumpkin.
4. Stir until blended.
5. If desired, add the raisins and/or nuts. Mix well,
either by hand or with a mixer.
6. Pour into two lightly greased and floured 9x5" loaf pans.
7. Bake approximately 1 hour at 350 F (175 C).
The test for doneness is the knife test: when a clean knife can be stuck in and removed cleanly.
8. Remove from the oven and cool slightly (10 minutes).
9. Then take out of pans to let cool on a rack.
Like banana bread, pumpkin bread tastes better if you wrap it in plastic wrap
(Saran wrap, cling film), refrigerate it and wait until the following day to eat it.
It keeps well in the refrigerator and can be frozen.

I've been doing this recipe so long that I now cannot remember if it originally came from someone else or if I tweaked, which I usually do with most recipes, a recipe. If this was originally yours, please let me know so that I can give you credit and provide a link.