Pumpkin Bread

Updated 11/2/2013

2 Egg Recipe

pumpkinbread2

New recipe that uses 2 eggs instead of 4! It’s heavier while the 4 egg recipe is lighter/fluffier. Also added extras (rasins, craisins, dried blueberries) and nuts can work as well.

Ingredients

  • 3 1/2 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 (15 oz) can pumpkin puree
  • 1 1/4 cup sugar
  • 3/4-1 cup vegetable oil (depends on how moist you want it)
  • 2 eggs
  • Optional (adjust quantities according to what you use): raisins, crasins, dried blueberries, nuts

Directions

  1. Preheat oven to 350 degrees. Mix first 6 dry ingredients.
  2. In another bowl, mix pumpkin, sugar, oil, and eggs. Slowly add flour mixture to wet mixture. Add optional ingredients.
  3. Spoon batter into 3 small mini loaf greased pans.*
  4. Bake for 40 minutes.

*Can use larger pan, but beware of making batter too thick or it will be burned on the outside and raw on the inside.

Published 10/16/2013

4 Egg Recipe

This didn’t last long…

pumpkinbread

Prep: 15 minutes
Bake: 50 minutes

Ingredients

Original recipe makes 3 – 7×3 inch loaf pans

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 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.

From AllRecipes

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