Saturday, December 21, 2013

Fancy Pumpkin Bread

This fancy pumpkin bread is full of fruit cake mix and pecans which make it an excellent treat to go along with eggnog, hot chocolate, and the morning coffee.  It is a hearty bread made from this year's pumpkin that I put in the freezer not so long ago.

This pumpkin bread is based on the Appalachian people's baking in the the Carolinas as written by students in The Foxfire Books back in the 1970's.

Preparation:  Combine a cup each of shelled pecans and fruit cake mix with 1/2 cup of flour.  Grease two loaf pans and dust with flour.

Wet ingredients:  Beat four (4) eggs, add 2 cups of sugar, 1 and 1/2 cups of canola oil, and 1 tsp vanilla extract.  Add two (2) cups of pumpkin.

Dry ingredients:  In another bowl, combine three (3) cups of all-purpose white flour, 2 tsp each of baking soda and baking powder, 2 tsp of pumpkin mix (or cinnamon, nutmeg, and ground cloves--whatever is available).  Also add 1 tsp of salt.

All together now:  Add the wet ingredients and the flour mixture together, stir and fold.  What did I forget?  Oh, yes.  Add the fruit cake mix and the pecans, too.

Finally, pour the batter into the two greased loaf pans and bake in a 400 degree F oven for one (1) hour.  To check to see if the bread is ready, insert a wooden pick, and if it is clean when pulled out the bread is done.  Let cool before removing the loafs out of the pans.  Enjoy!

Thank you for visiting my blog.

No comments:

Post a Comment