Pumpkin Bread 2 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Unbleached Flour, Sifted
1 1/2 cup: Light Brown Sugar, Packed
1 1/2 cup: Sugar, Granulated
2 tsp: Baking Soda,
1 1/2 tsp: Salt,
1 tsp: Cinnamon, Ground
1/2 tsp: Nutmeg, Ground
4: Eggs, Lg
1 cup: Salad Oil,
2/3 cup: Water,
2 cup: Pumpkin, Mashed, Canned
1 cup: Raisins,
1 cup: Walnuts, Chopped
Directions:
Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4
1/2) loaf pans, sprinkling a little brown sugar in each. Combine all
the dry ingredients in a large bowl and fashion a well in the center.
Break in the 4 eggs and add the salad oil, water and pumpkin. Beat
thoroughly until well mixed, then add the raisins and nuts. Pour into
the prepared pans. Bake 1 hour and 15 minutes or until a cake tester
or wooden pick inserted in the center comes out clean. Cool for 5
minutes in the pans before turning onto wire racks to cool. NOTE:
This bread can be wrapped in aluminum foil and frozen very
satisfactorily.
Source from luhu.jp
1/2) loaf pans, sprinkling a little brown sugar in each. Combine all
the dry ingredients in a large bowl and fashion a well in the center.
Break in the 4 eggs and add the salad oil, water and pumpkin. Beat
thoroughly until well mixed, then add the raisins and nuts. Pour into
the prepared pans. Bake 1 hour and 15 minutes or until a cake tester
or wooden pick inserted in the center comes out clean. Cool for 5
minutes in the pans before turning onto wire racks to cool. NOTE:
This bread can be wrapped in aluminum foil and frozen very
satisfactorily.
Source from luhu.jp