Tuesday, July 27, 2010

Recipe: Double Pumpkin Bread

I generally don't post recipes, being domestically challenged, but there are a couple of things I make really well.  My pumpkin bread is one of the few things I feel I can really call "mine;" this is really my recipe.  I got the basic recipe from our ward Relief Society cookbook, but experimented until I came up with this one.  It is very rich and cake-like, with less fat than traditional pumpkin bread.

Preheat oven to 350 (for muffins) or 325 (for bread).

Sift together:
3 cups white flour (or 2 cups whole wheat flour and 1 cup white flour)
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
(1 tsp. ginger, 1 tsp. dried orange peel, optional but recommended particularly for whole wheat recipe)
3 cups sugar

2 15-oz cans pumpkin (3 & 3/4 cups canned pumpkin)
1/4 cup vegetable oil
3 whole eggs
1 tsp. vanilla extract

Mix well until completely blended.  Pour into muffin cups or loaf pans; fill about 1/2-2/3 to the top.  I use Pam Baking spray, or grease and flour pans.  (For muffins, I actually prefer not to use the little paper muffin cups, because it won't form that nice crisp crust.)  Bake, cool, and eat.

Trust me.  It is awesome.  Happy baking.


Kristina P. said...

I LOVE pumpkin bread. And you don't have to roll it out, so all the better.

Boy Mom said...

Pumpkin anything is a big hit around here. I'll have to give it a try.

Barbaloot said...

I'd like it better if you just delivered some to my door...but I suppose I can try baking myself. Thanks for the recipe:)

Glenene said...

How about you bring treats next pres. meeting?!