Thursday, December 4, 2008

Pumpkin Bread

I came across this recipe after I married my husband. His mother had written it down for him on a recipe card. I tried it one Christmas and it was wonderful. It makes a very moist pumpkin bread. I make it every year. My son loves it and my daughter is allergic to bananas, so she'll be eating pumpkin bread Christmas morning.
Update: Made this recipe a few days ago. Turned out great, here are a couple of photos. 12/28/08

Pumpkin Bread

Ingredients and Instructions
Combine these five ingredients:
3 1/2 C. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
Combine these ingredients:
3 C. granulated sugar
1 C. vegetable oil
4 eggs
2/3 C. water
2 C. canned pumpkin (1 15oz can)

Combine dry ingredients (first 5.) Mix oil, water, and eggs well. Add sugar.
Fold in half the flour mixture and half the pumpkin. Mix until blended. Add remaining flour and pumpkin. Mix only until combined (don't over mix.)

Pour into pre-greased/floured pans.
Bake ~1 hour in preheated oven at 350 degrees.
Cool slightly and move them from pans to a wire rack to cool completely.

Makes 2 loaves

UPDATE: I recently tried using two 9 hole mini-loaf pans. Bakes about 25-30 minutes at 350 degrees.

Recipe Credit: Brenda Rathsack and Arrion Rathsack

1 comment:

Allison said...

I have a pumpkin bread recipe too..I will see how much it matches..I think I've made it a couple's really moist! Yummy!