Re: ISO: Good Pumpkin Bread Recipe


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Posted by sherry on December 14, 2000 at 20:39:41:

In Reply to: ISO: Good Pumpkin Bread Recipe posted by Prd2BeMom on December 14, 2000 at 14:27:12:

: I have 4- 7lb cans of pumpkin...I have in need of a good pumpkin bread recipe.

: Thanks for your help!! :o)

PUMPKIN BREAD SWIRL

Cream Cheese Mixture:

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1 (8 oz.) pkg. cream cheese,
softened
1/4 c. sugar
1 egg, beaten

Bread:
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. canned pumpkin
1 egg, beaten
1 1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. margarine, melted
1/2 c. water

Combine ingredients for cream cheese mixture until
blended. Set aside. Combine dry ingredients. Add pumpkin,
margarine, egg and water just until moistened. Reserve 1 1/2
cups pumpkin batter. Pour remaining batter into a greased and
floured 9 x 5-inch loaf pan. Pour cream cheese mixture over
pumpkin batter. Top with reserved pumpkin batter. Cut through
batters with a knife several times for a swirl effect. Bake at
350 degrees for one hour and 10 minutes or until a toothpick inserted
in the center comes out clean. Cool for 5 minutes. Remove
from pan.

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PUMPKIN BREAD

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3 1/2 c. unsifted flour
2 1/2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
2 c. pureed, cooked or canned
pumpkin
1 c. corn oil
1/3 c. water (omit if using
fresh pumpkin)
4 eggs
1 c. chopped walnuts

Grease and flour 2 (9 x 5 x 3-inch) loaf pans. Stir
together in large bowl flour, sugar, baking soda, salt, cinna-
mon and nutmeg. Mix together pumpkin, corn oil and water (if
using canned pumpkin). Add eggs, one at a time, beating well
after each addition. Make well in center of flour mixture.
Add pumpkin mixture and stir just until flour is moistened.
Add nuts. Pour into prepared pans and bake in 350 degrees oven 1 hour
or until toothpick inserted in center comes out clean. Remove
from oven and cool 10 minutes before removing from pans. When
completely cool, wrap in plastic film and store overnight.
Makes 2 loaves.
This recipe is an excellent use of leftover jack-o-lan-
terns. Winter squash may also be substituted for the pumpkin.
Loaves may be frozen for later use.

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CRANBERRY PUMPKIN BREAD

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2 slightly beaten eggs
2 c. sugar
1/2 c. pumpkin
2 1/4 c. flour
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped cranberries
1/2 c. oil

Combine eggs, sugar, oil and pumpkin; mix well. Combine
flour, spice, soda and salt in large bowl. Make well in
center. Pour pumpkin mixture into well. Stir pumpkin mixture
into flour mixture, stirring just until dry ingredients are
moistened. Stir in cranberries. Spoon batter into 2 greased
and floured loaf pans. Bake at 350 degrees for 1 hour.

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PUMPKIN CAKE BREAD

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3 c. flour
1 tsp. baking powder
2 tsp. pumpkin spice
1 tsp. salt
4 eggs, beaten
1 c. sugar
1 c. brown sugar
1 can pumpkin
1 c. oil

Stir together flour, baking powder, pumpkin spice and
salt; set aside. Beat eggs until frothy. Add sugar and beat
until very thick. Stir in pumpkin and oil until smooth. Blend
flour mixture into pumpkin mixture; pour into a greased and
floured 10-inch pan. Bake at 350 degrees for 1 hour, until cake tests
done.


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