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Friday, December 30, 2011

Fantastic Pumpkin Bread

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla
2 eggs
1 cup canned pumpkin (I use homegrown pumpkin or cushaw)
1/2 cup melted coconut oil
1/2 cup chopped walnuts optional
1/2 cup raisins optional

(Note:  If using store bought pumpkin add 1/2 cup water)

In a large small bowl, combine the flour, sugar, baking soda cinnamon, salt, baking powder, nutmeg and cloves. In a small bowl, whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in walnuts and raisins if desired.


Pour into a greased 9-in. x 5-in. loaf pan. (I grease with coconut oil) Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 loaf (16 slices).


This bread is moist and delicious and just gets better with age!  It also freezes well. 

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