Nov 26 # 1 of 5
1 c. canned pumpkin
2 c. flour, sifted
1 c. sugar
2 eggs
½ c. milk
¼ c. butter or margarine, softened
1 c. chopped walnuts
2 t. baking powder
½ t. baking soda
1 t. cinnamon
½ t. nutmeg
1 t. salt
Preheat oven to 350* F. Stir together flour, baking powder, baking soda and spices. In a separate large bowl, combine pumpkin, sugar, milk and eggs. Add dry ingredients, and butter to pumpkin mixture until well blended. Mix in chopped nuts. Pour into greased loaf pans(9x5x3). Bake for 45 to 55 minutes. Toothpick inserted in bread will come out clean.
Posted By: The Ironic Chef
Nov 26 # 2 of 5
I'm making one of these today myself Mama. My recipe is a bit different though.
Posted By: The Ironic Chef
Nov 26 # 3 of 5
Description:
One of my favorite memories of a food while growing up was my mothers pumpkin bread. I have tried many recipes through the years and never had much success making it. It didn't matter how long I baked it or the heat, for some reason I could never get it right and always ended up with a gooey center.
I finally came up with a recipe that produces the best pumpkin bread and I made several loaves yesterday. I wasn't home when my daughters came home from school to find when I did arrive that most of one loaf that I had made in a bundt pan has almost been entirely eaten. I asked them how the pumpkin bread was and they gave me that surprised look, "pumpkin Bread, like we thought it was carrot cake". I didn't know whether to be offended or honored because I know that they love carrot cake. I also knew that it definitely had a very nice pumpkin flavor.
Ingredients:
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
3 1/2 cups all-purpose flour
3 cups white sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
Directions:
1. Combine pumpkin, oil and eggs. Sift together dry ingredients. Combine the two mixtures, blending thoroughly.
2. Pour into 2 greased 9 x 5 x3 inch loaf pans and bake at 300 degrees for 1 hour.
I didn't have a 9"x5"x3" bread pan. Mine is 9"x5"x5" and I filled it 3/4 full. I had enough of the mix left over to also fill a bundt pan half way. After baking for an hour I checked them and put a skewer into the one in the bread pan and it wasn't done. The one in the bundt pan wasn't either. I baked them for another ten minutes and the one in the bundt pan was done but not the one in the loaf pan. I baked the one in the deep loaf pan for a total of 1 1/2 hours before the skewer came out clean.
The reason for liking this recipe.... If anyone has seen my NY Apple cake recipe, besides for the pumpkin pie spices, it's almost the same recipe. The Bread just gets better and better the longer it sits.
Enjpy. IC
Posted By: ricksrealpitbbq
Nov 26 # 4 of 5
Tastes like carrot cake hhhhhhhhmmmmmmmmmThis sounds like something I'd like IC.
Nov 30 # 5 of 5
i LOVE pumpkin! will make this tonight....