Difference between revisions of "Pumpkin Bread II"
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{{recipesummary|Bread recipes|16|1 hour|3}} | {{recipesummary|Bread recipes|16|1 hour|3}} | ||
| − | + | | [[Cuisine of the United States|American cuisine]] | [[Midwestern cuisine|Midwestern cuisine]] | [[Breakfast|Breakfast Cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[Holiday Recipes|Holiday Recipes]] | [[Bread|Bread]] | |
Pumpkin Bread | Pumpkin Bread | ||
| Line 6: | Line 6: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 4 [[ | + | * 4 [[Egg|eggs]] |
| − | * 1 [[ | + | * 1 [[Cup|cups]] [[Canola Oil|canola oil]] |
| − | * 1 (15-[[ | + | * 1 (15-[[Ounce|ounce]]) can [[pumpkin|pumpkin]] [[Puree|puree]] |
| − | * 3 cups [[ | + | * 3 cups [[Sugar|sugar]] |
| − | * 3½ cups [[ | + | * 3½ cups [[Flour|flour]] |
| − | * 1½ [[ | + | * 1½ [[Teaspoon|teaspoons]] [[Baking Soda|baking soda]] |
| − | * 2 teaspoons [[ | + | * 2 teaspoons [[Salt|salt]] |
| − | * 2 teaspoons [[ | + | * 2 teaspoons [[Allspice|ground allspice]] |
| − | * 2 teaspoons [[ | + | * 2 teaspoons [[Cinnamon|ground cinnamon]] |
| − | * 1½ teaspoons [[ | + | * 1½ teaspoons [[Nutmeg|nutmeg]] |
| − | * 2 [[ | + | * 2 [[Tablespoon|tablespoon]] raw pumpkin seeds, for [[Garnish|garnish]] |
==Procedure== | ==Procedure== | ||
| − | # Preheat oven to [[ | + | # Preheat oven to [[Oven_temperatures|375°F]]. |
# Butter and lightly flour 2 medium loaf pans (8 1/2 by 4 1/2 by 2 1/2 inches). | # Butter and lightly flour 2 medium loaf pans (8 1/2 by 4 1/2 by 2 1/2 inches). | ||
| − | # Using a [[ | + | # Using a [[Mixer|stand mixer]] fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth. |
# In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg. | # In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg. | ||
# With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments. | # With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments. | ||
| Line 31: | Line 31: | ||
# Allow loaves to cool in the pans for 5 to 10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping. | # Allow loaves to cool in the pans for 5 to 10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping. | ||
| − | + | ==References== | |
| − | [[Category:American | + | <references/> |
| − | [[Category:Dessert | + | |
| − | [[Category:Cake | + | ==References== |
| − | [[Category:Camping | + | <references/> |
| − | [[Category:Bread | + | [[Category:American Recipes|{{PAGENAME}}]] |
| − | [[Category:Pumpkin | + | [[Category:Dessert Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegetarian | + | [[Category:Cake Recipes|{{PAGENAME}}]] |
| + | [[Category:Camping Recipes|{{PAGENAME}}]] | ||
| + | [[Category:Bread Recipes|{{PAGENAME}}]] | ||
| + | [[Category:Pumpkin Recipes|{{PAGENAME}}]] | ||
| + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] | ||
Latest revision as of 15:18, 9 May 2012
| Pumpkin Bread II | |
|---|---|
| Category: | Bread recipes |
| Servings: | 16 |
| Time: | 1 hour |
| Difficulty: |  |
| American cuisine | Midwestern cuisine | Breakfast Cuisine | Vegetarian Cuisine | Holiday Recipes | Bread
Pumpkin Bread
Contents
Ingredients
- 4 eggs
- 1 cups canola oil
- 1 (15-ounce) can pumpkin puree
- 3 cups sugar
- 3½ cups flour
- 1½ teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoons ground allspice
- 2 teaspoons ground cinnamon
- 1½ teaspoons nutmeg
- 2 tablespoon raw pumpkin seeds, for garnish
Procedure
- Preheat oven to 375°F.
- Butter and lightly flour 2 medium loaf pans (8 1/2 by 4 1/2 by 2 1/2 inches).
- Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
- In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
- With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
- Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
- Divide the mixture equally between the 2 loaf pans.
- Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
- Bake 40 to 45 minutes until a tester inserted into the center of each loaf comes out clean.
- Allow loaves to cool in the pans for 5 to 10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.
