Thursday, September 10, 2009

Fall Recipe Exchange #6

I've been making this pumpkin bread recipe for 15 years. It is especially good if you eat it warm with cream cheese or honey butter. I'm not a coffee drinker but someone once told me it was delicious with Starbucks Pumpkin Spice I'm passing that info on to my coffee loving friends! Enjoy!

Possible Perfection Pumpkin Bread

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

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch or 2 larger loaf pans.
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.
Bake for about 50-60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Don't forget if you want to participate in this exchange just follow these directions.

No comments: