Pumpkin Bread

Have you ever bought a 15 oz can of pumpkin, thinking you’ll make a lovely pumpkin pie, only to find that you actually need 30 oz my pumpkin to make the pie? Or have you ever wanted some pumpkin but not can the evapored milk to do it with? Well, here’s something delicious you can do with that can of pumpkin. Admittedly, this is not terribly healthy, but it’s a great treat. Also, this makes LOTS of pumpkin bread! It usually takes hubby and I a week to eat it all! Make sure you have plenty of pans ready!

Pumpkin Bread

Preparation:
none

Approximate Cooking Time:
1 hour

Ingredients:
1 c. light brown sugar
2 c. white sugar
1 c. vegetable oil
4 eggs
15 oz. canned pumpkin
2/3 c. water
3 c. flour
2 t. baking soda

1 t. nutmeg
1 t. cinnamon
1 1/2 t. salt
1 t. vanilla
1/2 – 1 c. crushed pecans or walnuts, if desired

Directions:
Preheat oven to 350 degrees Fahrenheit. Mix sugars, oil, eggs, pumpkin and water in a large bowl and set aside. In a separate bowl, mix flour, baking soda, nutmeg, cinnamon, and salt.
Add slowly to first bowl with pumpkin mixture and mix well.


Just after adding the flour mixture.

Next, crush the nuts by placing them in a closed ziplock baggie and crushing them gently with a meat tenderizer.


Don’t smash them to tiny bits – just small pieces.

Finally, add vanilla and nuts and mix.


The mix with 1 c. crushed nuts.

Pour into greased and floured pans (I use a re-purposed bread tray made of Polish pottery and my Boston brown bread pan because they’re both huge). Do not overfill the pans because this bread WILL expand. Leave at least 1/2 inch at the top of a big pan. The bread will mostly expand up in a dome shape.


Just before cooking.

Bake for at least one hour for a pan 3-4 inches wide (bake for a shorter time if the pans are very small, and longer if the pans are bigger). Check the bread every 10 minutes after 1 hour has gone by. The bread is done when an inserted knife comes out clean.

If you’re pretty sure the bread is done but you want to cook it just a bit longer, turn off the oven, close the door and leave the bread in there. The oven will cool down and the bread will slowly cook on the inside just a bit more. Enjoy!

Advertisements

Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s