Pumpkin Bread

Recipe by CHEF GRPA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Preheat oven to 350*F. Grease and flour three 7x3 inch loaf pans.
  • 2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  • 3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
  • My Note: Did two, Baked them at 65 minutes and used the toothpick test. The first loaf was gone in less than a day! Froze the other loaf for future use.
  • This has been the only time I could play with my food today! I grabbed everyone's hints and here's what I did: 1/2 cup butter; 1/4 cup oil; 1/4 Celsius applesauce and 1 Celsius brown sugar with 2 cups of white sugar. Then while it was hot, I poked holes in the bread (cooked in a tube pan) and drizzled the cinnamon, sugar and butter combo over the holes. This is dangerous! It is so yummy, I froze sections of it right away so I wouldn't overdue the eating part.
  • I ended up making a dozen Pumpkin muffins and a Pumpkin loaf as well. It is simply scrumptious! Below is how I ended up re-writing the recipe - it turned out moist, spicy, and DELICIOUS! My family has already asked me to make this at Christmas! 15 Oz Can Pumpkin; 4 Eggs; 1/2 Cup Veg. Oil; 1/2 Cup Applesauce (I used sweetened); 2 Cups Sugar; 3 1/2 Cups Flour; 2 teaspoons Baking Soda; 1 1/2 Tsp Salt; 1 teaspoons Cinnamon; Splash of Vanilla; 1/4 Tsp Pumpkin Spice; 1 Cup Walnuts; 1/2 Cup Raisins; 1 Tsp Nutmeg; 1/2 Tsp Cloves; 1/4 Tsp Ground Ginger; Blended and cooked as described in original recipe. Both placed in the oven at the same time, the Muffins were done in 40 minutes and Bread was done in 1 hr 10 minutes. While on Cooling rack, poked holes in top of muffins and bread, and poured seperate hot Cinnamon Sugar Butter combo over holes, allowing it to seep down inside.
  • I also used one cup of packed light brown sugar and two cups of regular sugar. I baked mine in one pyrex loaf pan(only one I have) and also made 12 muffins. The one cup of oil was not a problem for me at all, nothing came out greasy. I also sift all my dry ingredients together(not sugar). I will be making this again for Thanksgiving and Christmas. Update: 12/06- This was so yummy my kids actually asked for more the other day. This also freezes really well. I froze most of the 12 muffins I made and when defrosted, they were still really good. 11/08- Yes, I am still making this recipe, today in fact! We now like to add chocolate chips. About 1 cup does the trick, as we don't like many, just enough to give it a chocolate taste. Tip: Freeze the chocolate chips before hand if you want them to retain some of their shape when done cooking.
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