Pumpkin Bread
Great for Halloween, Thanksgiving or Christmas
| Your choice of sizes: | |||
| Full | Half | 1/3 | ingredient |
| 3 cups | 1-½ cups | 1 cup | sugar |
| 1 cup | ½ cup | 1/3 cup | Vegetable oil |
| 1-2/3 c. | 1 cup | ½+ cup. | pumpkin |
| 4 | 2 | 1 | eggs |
| 3-½ cups | 1-3/4 cup | 1 c, 2 Tbls. | flour |
| 2 tsp. | 1 tsp. | ½ tsp. | baking soda |
| 1 tsp. | ½ tsp. | 1/4 tsp. | baking power |
| 2 tsp. | 1 tsp. | ½ tsp. | salt |
| 1 tsp. | ½ tsp. | 1/4 tsp. | cinnamon |
| 1 tsp. | ½ tsp. | 1/4 tsp. | nutmeg |
| 1 tsp. | ½ tsp. | 1/4 tsp. | allspice |
| ½ tsp. | 1/4 tsp. | 1/8 tsp. | clove |
| 2/3 cup | 1/3 cup | 1/4 cup | water |
If you make the full recipe, be prepared to use a very large mixing bowl. There's a lot of batter here! Note: the 29 oz. can of Libby's Pumpkin will make two full size batches.
Blend sugar, vegetable oil, pumpkin and eggs together. Blend the dry ingredients together. Mix the dry ingredients into the wet ingredients, adding the water as it gets thick. (note: if you choose to make this recipe with eggless eggs, add 1 to 1½ tsp. of cider vinegar to encourage rising.)
Grease pan(s) with margerine or cooking spray, dust with flour. Bake in pre-heated oven, 350° Farenheit, for 1 hour, 10-15 minutes.
Yield: Full recipe makes two loaves in medium rectangular pans.
If you have a recipe that you would like to share with us, please drop us a note. Thank you!
|
Runway / WebMaker West 524 Euclid Avenue Spokane, Washington 99205, USA Voice: 509.328.8680 All original graphics and text are copyrighted © 2003 by Runway/WebMaker and may not be used without permission. Permission or Inquiries: Contact the Tower at Runway This page created by: WebMaker  Mail To: WebMaker Last Updated - December, 2006 |