Cookbook:Pumpkin Bread III

Pumpkin Bread III
CategoryCake recipes
Yield2 loaves
Time1 hour

Cookbook | Ingredients | Recipes | American cuisine | Bread | Dessert

See also: Pumpkin Bread and Pumpkin Bread II.

Ingredients edit

Procedure edit

  1. Preheat oven to 350°F.
  2. Beat sugar and oil using electric hand mixer.
  3. Add eggs and pumpkin and beat lightly.
  4. Add flour, then baking powder, baking soda, cinnamon, cloves, nutmeg, salt, and nuts if desired. Mix well.
  5. Pour into two baking pans sprayed lightly with cooking spray.
  6. Bake until toothpick comes out clean from the center, about 40–45 minutes.
  7. Cool and serve.

Notes, tips, and variations edit

  • Chopped walnuts are particularly good in this bread, but other nuts will do.
  • If cooking in a Dutch oven, preheat with about 14 charcoal briquettes, with about 10 or 11 on top and 3 or 4 on the bottom. If you're cooking outdoors, you'll have to use a hand mixer or a strong arm with the spoon.
  • If your bread sticks to the greased pan, try coating the greased pan with a thin layer of flour or a piece of parchment paper.
  • If you want to use fresh cooked pumpkin instead of canned pumpkin, follow these directions:
    1. Cut the a small cooking/pie pumpkin into small section (that will fit into the pot you will use to cook them).
    2. Bring water to a boil in a large pot (enough water so the none of the pumpkin slices will be sitting on the bottom of the pot).
    3. Add pumpkin slices to the boiling water, cook for about 15 minutes or until pumpkin is soft.
    4. Remove pumpkin slices from water.
    5. Using a knife or spoon, peel/cut away the skin.
    6. The pumpkin can be used right away for cooking, or can be refrigerated/frozen until needed.