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Pumpkin Bread I
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread | Cuisine of the United States
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4515966
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 3½ cups (840 ml) flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ⅛ teaspoon cloves
- 3 cups (720 ml) white granulated sugar
- ¾ cup (180 ml) vegetable oil
- 4 eggs
- ⅔ cups (160 ml) water
- 2 cans (30 oz / 850 g) pumpkin purée
Directions
- Preheat oven to 180°C (350°F).
- Sift dry ingredients together.
- Mix pumpkin, water, oil, and eggs together in another bowl. Pour into dry mixture and mix well.
- Pour into 2 greased 9x5x3-inch loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean.
- Cool before removing from pans.
Notes
Use low-calorie sweetener instead of sugar and egg whites instead of whole eggs to reduce this dish's calorie and cholesterol content.
An easy way to cook sugar pumpkins is to preheat oven to 350°F, wash the exterior of the pumpkin, slice the pumpkin in half from stem to base, scrape the filling out, rinse the interior with cool water, place the pumpkin on a cookie sheet or glass pan (like a dome with skin side up) and bake for approximately 1 hour or until the outside of the pumpkin dents easily to the touch (use an oven mitt). Remove the pumpkin from the oven. When cooled, flip both halves over and scoop out the pumpkin pulp. The fresh pumpkin is ready for use.
Using fresh pumpkin makes the bread more airy rather than dense.