Today is a great day to start Thanksgiving Prep, by baking Pumpkin Bread, or Cranberry Bread, or both!
Snack on one today, then wrap it well in foil, and freeze it for Thanksgiving, or bring it to work, or send it off to someone you love.
disposable paper bake pans
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16 oz can solid pack pumpkin
3 cups all purpose flour
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp baking soda
1/2 tsp. salt
1/2 tsp baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350. Grease and flour 2 or 3 loaf pans depending on size.
Beat sugar and oil in a large bowl to blend. Mix in eggs and pumpkin.
Sift flour, spices, baking soda and baking powder together in a large bowl. Stir into pumpkin mixture in two additions. Mix in walnuts if using.
Divide batter equally between pans. Bake until tester inserted into center comes out clean, and bread start to pull away from the side of pan, about 1 hour and 10 minutes for two breads in the large pans.
Allow to cool on racks. Can be frozen directly in disposable pans.
A couple of footnotes to the above post.
First, and most important: It is often a problem getting the middle of a large pumpkin bread to cook sufficiently without the edges being overcooked. This problem is easily solved by baking it in a ring pan, such as the paper one here:
Two: Lisa Friedland suggested adding chocolate chips, and was happy with the result, I wanted to make some of the breads without nuts for Emily, so I divided the batter. One loaf plain, one with walnuts, and one with dried cranberries and walnuts.
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