I love pumpkin! Pumpkin pie, pumpkin bread, pumpkin pasta, almost anything that contains pumpkin. The smell of pumpkin pie transports me back to my grandmothers kitchen. My grandmother was from a family of 13 children and she had 10 children herself, to include my mother. She was an avid baker and an excellent cook. I believe I got my love of baking from her. In fact my earliest memory is of making pumpkin pies and spiced donuts with her. Although she has been gone for sometime now her recipes and memories live on in my heart and mind.
This recipe is not my grandmothers, although hers was very similar, this one is from a Paula Dean magazine from Fall of 2010. The recipe is easy and excellent. I made a plain loaf and I also made pumpkin chocolate loaf! That was a first for me and it is scrumptious.
|recipe and finished bread! Delicious|
The recipe is as follows:
Pumpkin Bread by Paula Dean
21/2 cups of pumpkin puree
4 large eggs beaten
1/2 cup vegetable oil
2/3 cup of water
3 1/2 cups of all purpose flour
3 cups of sugar
2 tsp of baking soda
1/2 tsp of salt
1/2 tsp of cinnamon
1/4 tsp ground cloves
1/4 ground nutmeg
optional, chocolate chunks
1. Preheat oven to 350, spay pans with non stick spray or grease with oil.
2. In a large bowl, combine pumpkin, eggs, oil, and water. In separate bowl combine all dry ingredients.
3. Gradually add dry mixture to wet. Stir to combine. Pour mixture into prepared pans.
4. Bake until toothpick comes out clean.
5. Cool on wire rack 15 minutes, then remove from pan and cool completely.
Notes: I am not sure what size pans I used but I ended up with a small loaf and two big loafs using aluminum pans from the grocery store. My bread took at least an hour and 10 minutes to bake. This recipe recommends using 9×5 loaf pan. I will remember next time to use the correct size pan. I also added about a cup of chocolate morsels to the batter for the second loaf. The chocolate and the pumpkin spice combination is delicious.
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