Pumpkin Bread III
By: Leigh Paulin from here
* 3 cups all-purpose flour
* 3 cups white sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon ground allspice
* 1 1/2 teaspoons salt
* 2 teaspoons baking soda
* 1 cup vegetable oil
* 2/3 cup water
* 1 cup canned pumpkin or mashed sweet potatoes
* 4 eggs
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two 9"x5" baking bread pans.
2. Sift together the dry ingredients .
3. Combine the vegetable oil, water, canned pumpkin and eggs.
Slowly add dry ingredients to egg mixture and mix until blended
4. Evenly distribute the batter between two pans. Bake at 350 degrees F (175 degrees C) for 50-55 minutes or until a toothpick inserted in center comes out clean
and top of bread is browned.
Cool bread in pans on a rack for 15 minutes.
Remove bread from pans by running a knife around the edge and turning upside down to dislodge bread, (you might have to shake a little but then it should come right out). Cool completely.
By: Leigh Paulin from here
* 3 cups all-purpose flour
* 3 cups white sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon ground allspice
* 1 1/2 teaspoons salt
* 2 teaspoons baking soda
* 1 cup vegetable oil
* 2/3 cup water
* 1 cup canned pumpkin or mashed sweet potatoes
* 4 eggs
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two 9"x5" baking bread pans.
2. Sift together the dry ingredients .
3. Combine the vegetable oil, water, canned pumpkin and eggs.
Slowly add dry ingredients to egg mixture and mix until blended
4. Evenly distribute the batter between two pans. Bake at 350 degrees F (175 degrees C) for 50-55 minutes or until a toothpick inserted in center comes out clean
and top of bread is browned.
Cool bread in pans on a rack for 15 minutes.
Remove bread from pans by running a knife around the edge and turning upside down to dislodge bread, (you might have to shake a little but then it should come right out). Cool completely.
*******************
Oh yea, I added a handful of raisins and about 1/2 c. or chopped pecans, could have added more of each. This was delicious. We're eating the first loaf and the second is in the freezer.
P.S. DH and I were just having some with lunch and I realized I should have said sweet potato bread as that is what I used because I had mashed sweet potatoes. So I edited the post. Sorry about that.
Zone 10 ~ s.e. FL
16 comments:
Looks delicious! When I have cooked pumpkin bread in the past, it is usually not done in the middle....:/ Your recipe sounds good with the raisins/nuts added.
Perfect! Lovely... hmmm the scent in your home must be delicious. Brings back memories! Thank you!!
Amy ~ it was delicious! Sometimes, you just have to bake the bread longer, and keep checking it with a toothpick to see when it's done. I had to bake this a little longer, maybe 10 minutes.
Carol ~ It did smell yummy in here while it was baking and even toasting it in the toaster adds a nice aroma to the air.
Here I called it Pumpkin Bread because of the recipe I used, when in fact I had used mashed sweet potatoes. So, I had to edit the post to say so.
Happy holiday baking.
FlowerLady
I can't wait to make this -it sounds so good. I can imagine the smells also.
vickie
nice recipe. bread is looking so yummy.
Wow, do those look good. I was busy reading the recipe, as if I cook, and then realized no she is making a bread not a pie. The nuts and raisins made it taste really good. I like fruit cake, but I bet if a lot of the similar ingredients could give one a great substitute for fruit cake.
DH cut a recipe for pumpkin breadout of the newspaper 20 years ago that's very similar to the one you list here, but it uses the whole can of pumpkin and 1/2 tsp cloves. It's my favorite thing ever, and I'm a chocolate freak. I always make it for Christmas.
This recipe looks yummy! Thank your for visiting my blog and leaving such a sweet comment. :)
I'm going to have to copy this recipe down and make it for my family. :)
Thank you for sharing.
Sandra
Oh, I just love pumpkin bread. Thank you for the recipe!
That bread looks yummy. I bet it would be good with either pumpkin or sweet potatoes.
I've printed this and am going to try it tomorrow. I think I have everything already here. Thanks :)
I can almost smell it!
That is the same as my recipe, except it calls for 3-1/3 cups flour; all else exactly the same.
I will be making it using the Long Island Cheese Squash/aka pumpkin that I had such luck with this year.
It isn't quite as bright an orange but we think the taste is better, sweeter.
Coconut is a good addition too.
Looks delicious Rainey! BTW you always have the nicest music selections!
Jane
Oh, clearly I am living in the wrong place! I can just imagine the way your home smells and it almost makes me cry with longing. How warm and welcoming it must be there. You make such wonderful dishes and treats all the time. And you have a garden that tempts the curious child in me. I imagine myself as a little girl with a thick slice of hot buttered pumpkin bread in hand as I wander on a adventures through your garden.
thank you for all of that. :-)
Pumpkin bread is on my list. We are having very different weather, but i hope you'll visit and check out my new Giveaway.
Snow on your blog is just so funny!
Wondering where you are, hope you're just busy.
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