With pumpkins on the vine, I thought it might be a good idea to do something with some of last year’s pumpkin. I usually make muffins but my favorite recipe only calls for ¾ cup and I had 2½! So I improvised and came up with two loaves of delicious pumpkin bread. The following recipe is my modification on several and the next time I make it, I’m going to modify it even more and cut the sugar down to 1 cup. If you have home-pureed pumpkin, use the recipe as is. If you’re using the canned stuff (plain pumpkin, NOT pie filling) add ⅔ cup water with the wet ingredients.
Ingredients:
- 3¼ c flour
- ½ t baking powder
- 2 t baking soda
- 1 ½ t salt
- ½ t nutmeg (optional but yummy!)
- 1 t pumpkin pie spice
- 2 c sugar (I’m cutting the sugar in half next time)
- 4 large eggs. beaten
- ½ c oil
- 2½ c home-pureed pumpkin
- 1 c chopped walnuts (optional but put them in, ok?)
Directions:
- Mix the dry ingredients (sugar too!) together with a wire whisk.
- Stir in the wet ingredients with a wooden spoon.
- Stir in the walnuts.
- Pour the batter into 2 greased loaf pans.
- Bake 50-60 minutes at 350 degrees F.
As usual, this was a big hit and scores right up there with banana bread at 8/10. Enjoy!
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