October 20, 2008

Pumpkin Bread

Here's a recipe for Pumpkin Bread that I got from the "Pumpkin lady" we met when we were in upstate NY. One of the best ways to utilize the homemade pumpkin puree. This recipes makes two 9 x 5"loaves.



2 cups homemade pumpkin puree (or 1 can 16 oz. can pumpkin puree)
3 1/2 cups all-purpose flour
2 teaspoon baking soda
2 1/2 cups sugar
4 eggs (beaten)
1 cup vegetable oil
1 1/2 teaspoon salt
2 teaspoon cinnamon
2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup raisins
1/2 cup water (or 2/3 cup water if using canned pumpkin)

Combine flour, baking soda, salt, cinnamon, nutmeg and allspice in a mixing bowl. Add pumpkin puree, sugar, oil, egg and water. Mix until a smooth batter is formed. Add in raisins. Mix.

Preheat oven to 350°F. Grease two loaf pans. Pour batter into the pans and bake for about 1 hour. Check to see if it is done, you might have to bake for a few more minutes. Cool on a wire rack.

Wrap with plastic wrap and refrigerate. It taste better overnight. Stay relatively good in fridge or freeze for a few weeks.

1 comment:

Vance said...

> It taste better overnight.

I debate this one! This bread was DELICIOUS when it was fresh out of the oven, because at that point it had a slight crunch to the top (I assume from caramelized sugar). It's still AMAZING after refrigerating, but it does lose that crunch due to moisture.

This bread is GREAT. Everyone, go make it.