Wednesday, October 27, 2010

Pumpkin Bread

Difficult summer gardening and life have taken me away from blogging on a regular basis.  With the end of a long, hot and dry summer,  I've put my garden to bed and plan to blog more often. This Pumpkin Bread recipe is delicious seasonal fall treat.  You can make 5 small loaves with it (loaf pan measuring 6" X 3") or 2 large loaves.  It freezes well and is wonderful to have on hand for the unexpected guest and gift giving.  The recipe below calls for 2 teaspoons of cinnamon but you can use the spice that best suits your taste.  The original recipe calls for 1 teaspoon of cinnamon and 1 teaspoon of nutmeg.  You can also use Allspice and or Pumpkin Pie Spice. The addition of nuts and raisins are optional.  I personally think they are a tasty addition but again do what suits your own taste. Especially satisfying with your afternoon cup of tea.

Pumpkin Bread
3 C sugar
1C vegetable oil
4 eggs
2C canned pumpkin (16 oz)
2/3 C water
3 1/3 C all purpose flour
2 t baking soda
1 1/2 t salt
2 t cinnamon
1/2 to 3/4 chopped walnuts (optional)
1/2 to 3/4 raisins (optional)

Preheat oven to 350 degrees.  Grease and flour  loaf pans.  Mix together sugar & water with electric mixer.  Add eggs, pumpkin, water & blend.  Combine remaining dry ingredients and blend slowly.Blend in nuts & raisins.  Fill pans equally & bake 1 hour if using 2 large pans or 45-50 minutes if using 5 small pans.  Loaves are baked when inserted toothpick comes out clean.


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