Purfect Pumpkin Bread
photo by Outta Here
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Yields:
-
2 Loaves
- Serves:
- 4-6
ingredients
- 157.80 ml vegetable oil
- 236.59 ml sugar
- 236.59 ml brown sugar
- 4 eggs, separated
- 473.18 ml pumpkin, canned
- 78.78 ml milk
- 78.78 ml water
- 788.55 ml all-purpose flour
- 9.85 ml baking soda
- 3.69 ml salt
- 2.46 ml baking powder
- 4.92 ml cinnamon
- 2.46 ml Chinese five spice powder
- 4.92 ml flax seed
- 4.92 ml vanilla extract
- 157.80 ml pecans (optional) or 157.80 ml walnuts, chopped (optional)
- 157.80 ml dried cranberries (optional) or 157.80 ml raisins (optional)
directions
- *Cream together oil & sugars at medium speed with an electric hand mixer.
- *Add egg yolks - one at a time, beating after each addition.
- *Stir in canned pumpkin, water, & milk.
- *Combine flour & the next 5 ingredients in a separate mixing bowl, and add to the creamed mixture, a little at a time – mixing well.
- *Add in Vanilla and the flax seed, - blend.
- *Meanwhile, beat the egg whites with hand mixer until stiff, (make sure to use clean beaters), whites will form meringue peaks.
- *Next, gently stir in dried raisins or cranberries, and nuts into the batter.
- *Fold the meringue gently into the pumpkin bread batter.
- *Spoon batter into greased & floured loaf pans.
- *Bake at 350° for 1 hour, or until a toothpick when inserted in the center of the loaves, comes out clean.
- *Cool loaves on wire racks.
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RECIPE SUBMITTED BY
I am the Director of Sales for the Embassy Suites Hotel in Brunswick, GA ~ which has currently undergone major renovations (now we are the BEST Hotel in Brunswick & the Golden Isles of Georgia - MOST definitely!)
I LOVE to cook / bake - create recipes - using great starter recipes where my creative juices flow into other areas - I am really surprising myself how good a cook I am becoming - (as well as my hubby) :-)