Saturday, November 19, 2011

Yummy Pumpkin Bread



Here is another recipe that I love but haven’t made in ages. I don’t really have a whole lot to say about this recipe so this post will be short…..bet you’re happy about that. I got this recipe out of my favorite, all-purpose cookbook, the Fannie Farmer Cookbook by Marion Cunningham. This is my go to book for answers to any baking and cooking questions I have like, “How to truss a chicken or turkey”, and other questions. I also used to give copies of this book as housewarming gifts. 

I like making this recipe and the Cranberry Nut Bread recipe that is in here, and which I hope to make sometime within the next few weeks, in mini loaf pans and give them to family and friends. Back when I baked this a lot, Reynolds was still making plastic wrap and I could buy it in red and green and I would use it to wrap my small loaves of bread,which made them look quite festive.

I apologize for the quality of my photos, which aren’t always good anyway, but are worse than normal. This time of year since the days are getting shorter my chance of using natural light is slim. That’s what happened here, by the time my bread was done, it was dark outside. Then, at the time, I wasn’t sure what was wrong with my camera, but I must have gotten something on the lense because it looks like there is smear of some sort in most of my pictures…the hazards of taking food pictures. At least it wasn’t a problem with my camera.


Pumpkin Bread
Print Recipe

1 1/2 cups flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup water
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
1/2 cup chopped nuts (optional)

1. Preheat oven to 350
2. Sift together the flour, salt, sugar and baking soda
3. Mix the pumpkin, oil, eggs, water and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
4. Pour into a well-buttered 9x5 inch loaf pan. Bake 50-60 minutes until a straw comes out clean.
5. Turn out of the pan and cool on a rack




Sift together the flour, salt, sugar and baking soda.

Mix the pumpkin, oil, eggs, water.

Cinnamon, Nutmeg, Allspice

 Add spices, to pumpkin mixture.

 Then combine with the dry ingredients, but do not mix too thoroughly. If adding nuts, stir them in next.

 Pour into a well-buttered 9x5 inch loaf pan.

 Bake 50-60 minutes until a straw comes out clean...or in my case, a toothpick.

 Turn out of the pan and cool on a rack.

Mmmmm....this smelled so good while it was baking. It tasted even better....I love pumpkin and all those delicious spices that are used in this bread.

1 comment:

Danielle said...

I haven't made pumpkin bread since I was in cooking class (middle school? HAHA) it was a huge hit at the time (or everyone was being super nice hahahaha). But my girls love pumpkin. I really should make it again. I still have the recipe from school (on the golden rod xeroxed paper with the purple-ish print).

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