Saturday, November 20, 2010

Aunt Laddie's Pumpkin Bread by Colleen

This is Laddie's recipe (actually I think it is Ann G.'s) for pumpkin bread that is part of the LMR Thanksgiving.  The bread is fast to make.  I sometimes sprinkle cinnamon sugar in the bottom/sides of the pans before baking which gives the bread a nice little crunch on the crust.

Aunt Laddie's Pumpkin Bread

2 eggs (slightly beaten)
Mix in:
1 1/2 cups sugar
1/2 cup vegetable oil
1 cup pumpkin (I use Libby's)
1/2 cup water
Mix in:
1 2/3 cups flour
3/4 t. salt
1 t. baking soda
1/4 t. baking powder
1/2 t. EACH:  cinnamon, cloves and nutmeg

Stir and blend.  Beat with whisk if there are lumps.  Pour into greased pans (spray with Pam) and bake at 350 degrees.  About 1 hour for a regular size loaf pan, or 25 minutes for smaller loaf pans.  For muffin size pans, I baked for about 20 minutes.  Check with a toothpick in center to make sure the bread is baked through.  Cool 10 minutes in pans and then turn out onto racks and cool completely.  The bread freezes really well.

Note:  I usually use the large size can (29 ounce) of pumpkin and just triple the recipe.  It ends up being about 3 1/2 cups of pumpkin, but it just makes the bread more moist.  Also, to make the bread a little more fun and sweet, you can sprinkle cinnamon sugar into the bread pan after you spray with Pam.  Make sure to cover bottom and sides of the pan.  It gives the bread a nice little crunch on the edges.


1 comment:

  1. Happy Thanksgiving! We'll be fixing this recipe very soon.