Tuesday, March 8, 2011

I love, love, love, Pumpkin Bread, and I love making little loaves during the holidays, but I've been trying to make it more throughout the year because my family loves it. I found this great recipe and wanted to share it. The great thing is that it makes about 8 mini loaves which are great for freezing for later or to give away when the time comes. These little loaves are a little more challenging to keep around because they are so little and seem to scream "EAT ME I'M LITTLE SO I DON'T HAVE A LOT OF CALORIES" which isn't true, but very hard not to believe when the little yummy loaf is just sitting there.

Spiced Pumpkin Bread
found on Epicurious.com
3 cups sugar
1 cup veg oil
3 Large eggs
1 16 oz can solid pack pumpkin
3 cups all purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup coarsely chopped walnuts (optional)

Preheat 350 F
Beat sugar, oil in large bowl to blend. Mix in eggs and pumpkin mix. Sift together dry ingredients in another large bowl and stir into Pumpkin mixture gradually.
You can choose if you want to make two 9x5x3 inch loafs divided equally OR fill mini loaf pans 1/2 way with batter.
Bake about 1 hour 10 minutes or until knife comes clean after inserting into the center. The mini loaves cook faster I feel. Turn loaves onto racks and cool completely.

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