This is the best pumpkin anything I have ever had! Well, aside from pie, and seriously, who can top pumpkin pie? I gave mini loafs out to the sisters I visit teach, and have had a couple of requests for the recipe, so I thought I would share it with everyone.
by Amy Grondahl
by Amy Grondahl
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1/2 c vegetable oil
1/2 c applesauce
2/3 c water
1 c brown sugar
1 c white sugar
1 tsp vanilla
3 1/2 c all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 C craisins
Directions:1. Preheat ovet to 350 degrees F (175 degrees C). Grease and flour three 7x13 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water, sugar and vanilla untill well blended. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredints into the pumpkin nixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Go by the toothpick test more than the timmer.
This bread improves with age, so plan to make it a day ahead if possible.
Directions:1. Preheat ovet to 350 degrees F (175 degrees C). Grease and flour three 7x13 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water, sugar and vanilla untill well blended. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredints into the pumpkin nixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Go by the toothpick test more than the timmer.
This bread improves with age, so plan to make it a day ahead if possible.
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