I've had several requests for good bread recipes. After all, you can wrap them up tightly, and they are easily available for snacks. Plain or with a slab of butter, this bread is amazing. It actually tastes like a moist, rich cake. You will treasure this recipe and will turn to it often in years to come.
I must admit, I have an edge when baking this bread. I use my fresh ground pumpkin recipe. Once you try fresh pumpkin in recipes, you'll never go back to canned pumpkin again.
2 cups pumpkin
3 cups brown sugar
1 cup oil
2/3 cup water
4 eggs
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
Grease 2 bread pans. Set oven temperature at 350 degrees. In a bowl blend the first five ingredients. Blend on medium speed for five minutes. Add remaining ingredients and beat on low until just moistened. Beat on medium at one minute when complete. Pour into both loaf pans. Bake for 60 - 75 minutes until done. Cool for five minutes before inverting. Enjoy!
I must admit, I have an edge when baking this bread. I use my fresh ground pumpkin recipe. Once you try fresh pumpkin in recipes, you'll never go back to canned pumpkin again.
2 cups pumpkin
3 cups brown sugar
1 cup oil
2/3 cup water
4 eggs
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
Grease 2 bread pans. Set oven temperature at 350 degrees. In a bowl blend the first five ingredients. Blend on medium speed for five minutes. Add remaining ingredients and beat on low until just moistened. Beat on medium at one minute when complete. Pour into both loaf pans. Bake for 60 - 75 minutes until done. Cool for five minutes before inverting. Enjoy!
RSS Feed
