Thursday, October 30, 2014

Pumpkin Bread

I couldn't sleep the other morning, so shortly after five o'clock I pulled out my thawed out pumpkin that I pureed this summer.  I was going to make pumpkin bread and surprise the love of my life with irresistible homemade bread for breakfast.

These are the dry ingredients and the spices used for making the pumpkin bread.  In one large bowl, mix:
1 1/2 cups all purpose white flour
1/2 tsp each of salt, cinnamon, nutmeg, and allspice
1 tsp each of baking soda and ground ginger

In another bowl:
beat 2 eggs
add 1 scant cup of sugar and 2 tbs brown sugar
add 1/4 cup water
add 1/2 cup Canola oil

Add 1 cup well mashed/pureed pumpkin to the ingredients in the "wet" bowl and blend well.  Finally, add the wet ingredients to the bowl with the flour and blend well.

Other:  1/2 cup chopped pecans or walnuts will do fine for pumpkin bread.  Mix with the flour

I didn't have any nuts but I had left over dried and chopped cranberries that I used and it turned out very nice and moist..

I baked in a 350 F degree oven for 50 minutes and checked with a wooden stick for doneness.

This is a rich bread full of calories.  My husband added margarine to his slice of bread and he enjoyed it very much.  I enjoyed my slice too.  Now we have to go out and work it off on the Back Forty.

Thank you for visiting my blog.

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