The best delicious Pumpkin Bread #10 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Bread #10 recipe today!
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3 1/2 c Flour
2 ts Soda
1 1/2 ts Salt
2 ts Cinnamon
2 ts Nutmeg
3 c Sugar
4 Eggs; beaten
2/3 c Water (if pumpkin is canned)
1/2 c Water (if pumpkin is fresh
-or frozen)
1 c Oil
2 c Pumpkin (16 ounces if using
-canned)
1 c Chopped pecans
From: hartman@infi.net (ron & sally hartman)
Date: 23 Oct 1994 09:32:29 -0400
I always wait to carve our pumpkin until the day before Halloween. That way
we can enjoy a jack-o-lantern and use the pumpkin for baking. It shouldn’t
spoil sitting out for a day.
After all the seeds are out of the pumpkin you can cook it by cutting it in
half and laying it flesh-side down on a baking sheet. Cook in a moderate
oven (about 325 degrees) for at least an hour. Check it frequently. When
the flesh is soft, scoop it away from the rind. Put it in a food processor
and pulse a few times to make it smooth. You can then use it in recipes or
freeze in bags for later use. I usually put about 2 cups in a bag.
When using fresh (or frozen) pumpkin remember that it is watery than canned
pumpkin. So cut down slightly on the liquids in most recipes.
Preheat oven to 350. Combined flour, soda, salt, cinnamon, nutmeg and
sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until
blended. Add nuts. Mix well. Pour into two loaf pans. Bake 1 hour. Cool
slightly and take out of pans to let cool on a rack. This tastes best if
you can wait a day to eat it. It keeps well in the refrigerator and can be
frozen.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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