Pumpkin Bread (usda) Recipe
Yield: 2 LoavesRecipe by luhu.jp
Ingredients:
4 cup: Flour, unsifted
3 cup: Sugar,
2 tsp: Baking soda,
1 1/2 tsp: Salt,
1 tsp: Baking powder,
1 tsp: Cinnamon,
1 tsp: Nutmeg,
1/2 tsp: Cloves,
1/4 tsp: Ginger,
16 ounce: Canned pumpkin,
1 cup: Oil,
4: Eggs,
2/3 cup: Water,
Directions:
Preheat oven to 350 F (moderate)
Grease two 9- by 5- by 3-inch loaf pans.
Mix dry ingredients thoroughly in a large bowl.
Beat pumpkin, oil, eggs, and water together. Add to dry ingredients.
Stir just until dry ingredients are moistened. Do not overmix.
Pour one-half of the batter into each loaf pan.
Bake 1 to 1-1/4 hours or until toothpick inserted in center of loaf
comes out clean.
Cool on rack. Remove from pans after 10 minutes.
Calories per 1/16 loaf slice: About 200
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
Source from luhu.jp
Grease two 9- by 5- by 3-inch loaf pans.
Mix dry ingredients thoroughly in a large bowl.
Beat pumpkin, oil, eggs, and water together. Add to dry ingredients.
Stir just until dry ingredients are moistened. Do not overmix.
Pour one-half of the batter into each loaf pan.
Bake 1 to 1-1/4 hours or until toothpick inserted in center of loaf
comes out clean.
Cool on rack. Remove from pans after 10 minutes.
Calories per 1/16 loaf slice: About 200
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
Source from luhu.jp
Tags
: breads