Pumpkin Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2/3 cup butter
2 2/3 cup sugar
4 eggs
1 can (lb.) Pumpkin
1 tsp. cloves
1/2 tsp cardamom (optional)
2 tsp. soda
1 1/2 tsp. salt
1/2 tsp. Baking Powder
1 tsp. cinnamon
2 1/2 cup. all purpose flour
1 c. whole wheat flour
1 cup raisins or pecans
2/3 cup water
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Directions: |
Directions:Beat: Butter and sugar
Add: eggs and mix into batter
Add: pumpkin and water; stir
Combine: flour and spices
Add: Flour mixture to pumpkin mixture and stir until blended.
Stir in raisins and/or pecans.
Bake in greased and floured pans at 350 degrees
Two: 5 x 9" loaves for 1 hour
Three loaves (9" x 4") for 45 minutes to an hour. The bread is ready when the top will start cracking and a toothpick or knife comes out clean.
Note: Metal pan needs 40 - 45 minutes
(2) Glass pans need 50 minutes
Here's the trick for keeping it SUPER moist.
After letting the bread cool for about 10 minutes, take out a roll of aluminum foil. Pull out a large piece and then turn over the pan to drop one of the loaves right in the middle. Quickly fold the foil over (carefully) and secure very tightly. Then set it aside to cool. If you wish to freeze a loaf, wrap the foil wrapped bread in an additional layer of a plastic bag or Saran Wrap. |
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Personal
Notes: |
Personal
Notes: Recipe from Vicki Stiles
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