Yesterday there was a recipe for Tim Byres' (a Dallas chef) family Holiday Pumpkin Bread in the Fort Worth Star Telegram. It looked good and easy, so I thought I would make it for Jory to have when he got in from the airport. It was good and easy and Jory and I made a serious dent in it before going to bed. Luckily, it makes A LOT of bread. This would be great for gifts if you have mini loaf pans.
Pumpkin Bread
Category: Baked Goods
Sub Category:
Source:
2 2/3 c flour
3 c sugar
2 t baking soda
½ t baking powder
2 t salt
1 t nutmeg
1 t cinnamon
1 t allspice
1 t cloves
4 eggs
2 c pumpkin puree
1 c vegetable oil
2/3 c water
1. Preheat oven to 350. Combine all dry ingredients in the bowl of an electric stand mixer. Add eggs, one at a time, then add pumpkin until well mixed. Add oil and water and mix well.
2. Grease and flour two loaf pans. Pour batter into the pans.
3. Bake at 350 for 1 hour, until a toothpick inserted into the center comes out clean.
Pumpkin Bread
Category: Baked Goods
Sub Category:
Source:
2 2/3 c flour
3 c sugar
2 t baking soda
½ t baking powder
2 t salt
1 t nutmeg
1 t cinnamon
1 t allspice
1 t cloves
4 eggs
2 c pumpkin puree
1 c vegetable oil
2/3 c water
1. Preheat oven to 350. Combine all dry ingredients in the bowl of an electric stand mixer. Add eggs, one at a time, then add pumpkin until well mixed. Add oil and water and mix well.
2. Grease and flour two loaf pans. Pour batter into the pans.
3. Bake at 350 for 1 hour, until a toothpick inserted into the center comes out clean.
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