I stumbled across this recipe 25 years ago in a cook book that featured recipes from country inns all across the USA and I was blown away with this moist pumpkin bread when I made it. If you like pumpkin and you like quick breads you're going to love this bread. It makes a wonderful holiday gift and it's great for Thanksgiving Day dinner. Makes 2 loaves.
4 eggs
3 cups sugar
1 cup canola oil
1 16.oz can pumpkin
3/4 cup water
4 cups flour
2 tsps. baking soda
1+1/2 tsps.salt
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
Beat eggs till fluffy. Gradually beat sugar in. Blend in oil, pumpkin, and water. Combine dry ingredients and blend into the pumpkin mixture with the mixer. Pour into 2 greased 9 x 5 loaf pans. Bake at 350 degrees for 55 to 60 minutes or until toothpick or tester comes out clean. Cool 10 minutes and remove from pans. Cool completely before cutting. Great served with whipped cream cheese.
5 comments:
Hi,the pumpkin bread sounds delish! I will try the recipe this weekend :0) I found you through Sherrys place.My name is Karen also,known as Granny to my grandsons...and I have a sister,Tracey !! How weird is that ??!! Ive enjoyed my visit with you,thankyou for the great recipes,Ill be calling again....
Well Hi Granny ! I wish I was coming to your house for some pumpkin bread this week-end. LOL Wow 2 Karen's and 2 Traci's. Double trouble right? Chat with you soon.Granny Karen
I'm ready to make Cranberry Pecan Cookies - but -- is lemon zest the same as lemon peel?
Pat G.
Hi there P.G. :)Actually you use the fine side of your grater or zester to finely scrape just the very yellow outside with out getting into the bitter white pith. I have cheated upon occasion and just added some lemon flavoring to baked things when I don't have any lemons in the house. Happy baking!!!!!
The cranberry pecan cookies are really awesome even without the zest, but it gives them a little extra kick. If I don't have a lemon I usually give them a squirt of lemon juice.
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