Pumpkin Bread


Ingredients
  • 1 (15 oz) canned pumpkin puree
  • 4 large eggs
  • 1 cup veg oil
  • 2/3 cups water
  • 3 cups white sugar
  • 3 1/2 cups all purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger

Yield: 3 loaves

 Directions

  1. Preheat oven to 350 degrees F, grease and flour three 7x3 inch loaf pans
  2. In large bowl, mix together 15 oz canned pumpkin puree, 4 eggs, 1 cup veg oil, 2/3 cup water, 3 cups white sugar
  3. In a separate bowl, mix together 3 1/2 cups all purpose flour, 2 tsp baking soda, , 1 1/2 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp cloves, 1/4 tsp ginger
  4. Stir dry ingredients into pumpkin mixture until well mixed and pour into pans
  5. Bake for about 50 mins. Stick a toothpick into it, and if it comes out clean, it's done baking

Description:

If you're like me, you just finished making pumpkin tarts from the previous recipe on this blog, and because you can never find these small cans of pumpkin puree that these recipes call for, you are left with an excess of pumpkin. A good way to use that is by making pumpkin bread.

I've carved these loaves into slices and sold them alongside banana bread at a bake sale, and offered them to Summer Program staff as a gift. This is my current roommate's all-time favourite of the treats I've made

The original recipe says you have to blend it. I just said "mix" because I lost one of the beaters on my hand mixer, but with a little heart and extra effort, I've been able to keep making treats like this. Didn't want to discourage you if you didn't have the equipment.

Comments

Post a Comment

Popular posts from this blog

Fried Rice

Image
  Ingredients: 1 cup rice 2 cups water Veg oil 2 eggs 4 cloves (1 tbsp & 1 tsp) garlic Ginger to preference 1 onion 1 lb protein (chicken, pork, beef, tofu) Vegetable mix (suggestions: cabbage, carrots, broccoli/cauliflower, celery, snap/snow peas, mushrooms. Even premade frozen veg mix would work) Sauces (suggestions: any combination of teriyaki, hoisin, sriracha, sesame oil, sweet chili Thai, soy, honey garlic) Instructions: Heat oil at a low temp in wok/skillet/pan (I've got a wok, will use as default term from hereon out) Dice 1 onion, mince ginger and garlic. Keep separate from rest of vegetables Prepare vegetable mix if using fresh. Keep in separate bowl Dice protein if using cuts Prepare rice. I've got a rice cooker, so I put 1 cup rice and 2 cups water, set it to cook and let it go until it defaults to the warm setting. If using a pot, add the rice and water and cook at a low temperature until the rice has absorbed all the water. You can do this while cooking the ve...
Read more

Falafel

Image
  Ingredients: 1 3/4 cups dried chickpeas 1/4 cup olive oil 2 cloves garlic 1 small cooking onion 1 tbsp cumin 1/2 tsp cayenne pepper 1 cup flat leaf parsley 1 tsp salt 1/2 tsp pepper 1/2 tsp baking soda 1 tbsp lemon juice Equipment: Food processor Large bowl Baking sheet Oven Instructions: In a large bowl, soak 1 1/4 cups chickpeas with about 4 inches of water for 24 hours Preheat oven to 375 F Brush large, rimmed baking sheet with olive oil Coarsely chop 2 cloves garlic, 1 cooking onion, 1 cup flat leaf parsley In food processor, add soaked chickpeas, chopped garlic, onion, and parsley, 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp baking soda, 1 tbsp lemon juice Pulse until mix is chopped and mixed but not puree'd Form mixture in 1 1/2" patties and place onto baking sheet. Depending on how big your baking sheet is, you might have to do 2 batches. If you do a second, you might have to oil the pan again Brush tops of patties with olive oil Bake for...
Read more

Cream of Broccoli Soup

Image
  Ingredients: 3 cups milk 3 cups veg or chicken stock 1 onion 1 rib celery 1 carrot 2 potatoes 2 cups broccoli florettes, or 2 heads 1/4 cup cornstarch 1/4 cup water Salt and pepper to taste Directions: Chop 1 onion, 1 rib celery, 1 carrot, 2 potatoes, 2 heads broccoli Add 3 cups milk and 3 cups stock to sauce pan and set to medium-low for 20 min Put vegetables in saucepan and let simmer for another 20 min With an immersion blender, blend until vegetables are integrated with the broth In a separate bowl, whisk together 1/4 cup cornstarch and 1/4 cup water Add cornstarch slurry to soup, whisking until thickened Add salt and pepper to taste Let simmer for another 5 min, then take off heat Yield: About 4 bowls of soup Source: Partially derived from: https://www.youtube.com/watch?v=YMLws382Mpg&t=534s Description: This is a quick and easy cream of broccoli soup. Originally, I was hoping to make something similar to my broccoli cheddar entry, but with less cheese. I tried to re...
Read more