Vic303 Posted December 5, 2006 Share Posted December 5, 2006 Possibly the best pumpkin bread yet~I cannot take credit for it though as I got the recipe from my dear mother in law. 3C sugar (you can substitute up to 2 C Splenda for an equal amt of sugar) 1 C salad oil 4 whole eggs 1 1/4 t salt 2/3 C water 1 15oz can pumpkin, or 2 C worth 3 1/2 C flour 3 t baking soda 1 t heaping, cinnamon 1 t heaping, nutmeg Combine everything and mix well. Bake in 4 1 lb coffee cans or 2 regular loaf pans or 4 little loaf pans. All pans MUST be greased then floured FIRST. Bake 1 hr at 350 F, check for done with a toothpick. Link to comment
Genoa Posted December 6, 2006 Share Posted December 6, 2006 Mmm ... Thanks for sharing this. I just made pumpkin bread yesterday from a favorite recipe of my family's; but I'll have to try this one, too, just for a little variety. Link to comment
Darlene Posted December 7, 2006 Share Posted December 7, 2006 Thanks for sharing this Vic...I have a ton of canned pumpkin I need to rotate out, and this would be perfect to make with it. I'm willing to bet, if wrapped right, it would freeze great to be taken out later. I do that with my zuke bread all the time and it really makes it nice. Link to comment
Vic303 Posted December 7, 2006 Author Share Posted December 7, 2006 Yes Darlene, it freezes well! I wrap in saran, then in foil. Link to comment
pa & ma steel Posted December 8, 2006 Share Posted December 8, 2006 Woo Hoo love pumpkin bread. Will bake some of this up on the weekend. Thanks Vic for posting this. Link to comment
TheCG Posted December 9, 2006 Share Posted December 9, 2006 What is "salad oil"? I use olive oil on salads... Link to comment
cookiejar Posted December 9, 2006 Share Posted December 9, 2006 CG it's edible vegetable oil that is used in salad dressing like corn oil, olive oil, safflower,etc. Link to comment
TheCG Posted December 9, 2006 Share Posted December 9, 2006 Oohhhh. See, I've only ever used olive oil in salad dressing. I'd probably use canola or veggie oil then. Link to comment
Vic303 Posted December 9, 2006 Author Share Posted December 9, 2006 FWIW, I make this with canola oil, as it is what is currently open in the pantry. Link to comment
Darlene Posted December 23, 2006 Share Posted December 23, 2006 Vic, just so you know, I have 4 mini loaves and 2 full size loaves in the oven right now baking...I'm making some of them to give out as Christmas presents along with some of my other home made items... In half the batter I put fresh cranberries to add a little zing...I'll let ya know how it comes out in about 30 minutes...lol Link to comment
Vic303 Posted December 24, 2006 Author Share Posted December 24, 2006 Hey, Darlene, what did the pumpkin bread turn out like, with cranberries added? Link to comment
Darlene Posted December 24, 2006 Share Posted December 24, 2006 It came out absolutely awesome! I'm eating a piece right now. Your pumpkin bread has an awesome flavor to it and the cranberries just add a little zing here and there. If you like cranberries, try it next time you make some pumpkin bread! Link to comment
BiscuitMaker Posted December 24, 2006 Share Posted December 24, 2006 Did you use fresh cranberries or the raisin type? Link to comment
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