Wednesday, October 11, 2006

Pumpkin Bread

Recipe :
2 cups pumpkin puree
4 eggs
1 1/2 cup sugar
1 cup canola or vegetable oil
2/3 cup water
2 cups whole wheat flour
1 1/2 cups white flour
2 tsp baking soda
1 tsp salt
1 TBL pumpkin pie spice
2 tsp cinnamon
1 tsp ground ginger

Mix together the pumpkin, eggs, sugar, oil and water until well blended. In another bowl, mix all the dry ingredients. Whisk the dry ingredients into the pumpkin mixture until smooth. Pour into two greased 9" loaf pans, or one 9" loaf, and six mini loaf pans. Bake at 350 degrees. For mini pans bake 35 minutes, for large pans 45-50 minutes, or until a toothpick inserted in to the loaf comes out clean. Make a pot of tea while you are waiting for the loaves to cool and enjoy. (These freeze really well. I try to make at least two batches at a go. They make lovely gifts!)

Picture: Neil Faulkner, "Door Stop" from

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