Mustang, Oklahoma, United States
60-ish 'child of the prairie' who loves sewing, baking, knitting and most of all -- family & friends.

Monday, September 22, 2008

Fall Bread Baking

The days are a bit cooler and the mornings crisp and clear - - which means I'm baking Pumpkin Bread again. Absolutely love this time of year - - -

Pumpkin Bread
  • 3-1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1-1/2 tsp salt
  • 1 tsp each: ground nutmeg, cloves, & cinnamon
  • 1-1/2 cup each: granulated sugar & brown sugar
  • 1 cup vegetable oil
  • 2 cups canned pumpkin
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup each raisin & chopped walnuts or pecans
Mix all dry ingredients together. In a separate bowl, combine oil, pumpkin, eggs and vanilla; stir well. Pour pumpkin mixture over dry ingredients, stir just until blended (do not overmix). Add raisins and nuts. Pour into 2 greased and floured 9-1/2" x 5" loaf pans. Bake at 350 degrees for 50-60 minutes (or until bread tests done with toothpick). Remove from pans and place on wire rack to cool completely. Store, tightly wrapped, at room temp for 2 days. Bread may be frozen up to 3 months.

This bread is moist and filled with the taste of pumpkin and spices. Great for breakfast with a piece of fruit -- (and, a Diet Dr. Pepper of course !)

Let me know if you try it --