Friday, September 24

Pumpkin Bread

The pumpkin bread turned out to be a huge success.  Now, only two people have consumed it, but considering person 1 (myself) had never made it before, and person 2 (M) said "this is way better than my mom made," that means huge success. 

This was the recipe I used:
1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cup all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

1) Preheat oven to 350 degrees F.  Grease and flour three 7x3 inch loaf pans.
2) In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended (my desired KitchenAid Stand Mixer would've come in handy, here).  In a separate bowl, whisk 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.
3) Bake for about 50 minutes in the preheated oven.  Loaves are done when toothpick comes out clean.

M and I have been eating it like it's going out of style.  We're halfway through loaf one, and I'm taking loaf two to my parents when we go on Saturday to watch Alabama smother Arkansas and go out to a belated birthday dinner since my mom was in Ireland last week, and we couldn't celebrate.


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