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Friday, December 20, 2013

Perfect Pumpkin Bread


We really like this pumpkin bread recipe, but the taste itself is not what makes it perfect.  The thing that makes it perfect is that it uses exactly 1 can of pumpkin!  I can't tell you how many times I have made a recipe that uses one cup pumpkin.  Thinking I will use the remaining 3/4 cup at a later date, I put it in a container in the refrigerator.  Weeks later, I pull out an unidentifiable substance that is covered in mold.  Oops!  Well, no penicillin experiments with this one!  Just throw the whole can in!

Perfect Pumpkin Bread  (adapted from this recipe)

1 15 ounce can pumpkin
2 3/4 cup sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
4 eggs, lightly beaten
2/3 cup water
2 1/3 cup white flour
1 cup whole wheat flour (I like white whole wheat flour)
2 teaspoons baking soda
2 teaspoons pumpkin pie spice or 1 teaspoon cinnamon & 1 teaspoon nutmeg

Preheat oven to 350 degrees and grease two 9 by 5 inch loaf pans.  Mix canned pumpkin, sugar, oil, applesauce, eggs, and water in a medium bowl.  In a second bowl, stir together flours, baking soda, and pumpkin pie spice.  Stir wet mixture into dry ingredients until just combined (we used a mixer for this).  Pour batter into prepared pans  Bake for 60 - 65 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes on wire rack.  Remove from pans and cool on rack completely.  Enjoy!

Note: If you want to make your own pumpkin pie spice, it's really easy.  I like this blend here.

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