My Blue Kitchen
Monday, February 26, 2007
  Welcome to the Neighborhood
We wanted to welcome Ronny & Larry to the neighborhood with the gift of bread.

We made some changes to below recipe to try to make it at least a little more healthful. The changes are noted next to the original.

Downeast Maine Pumpkin Bread SUBMITTED BY: Laurie Bennett
"This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!"

3 - 7x3 inch loaf pans
READY IN 1 Hr 5 Min

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil (I used canola)
2/3 cup water
3 cups white sugar (2.5 cups of sugar)
3 1/2 cups all-purpose flour (1.5 cups ap- 1.5 cups whole wheat 1/2 cup barley)
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 loaf pans. (I used one regular bread pan and one 8 X 8 pan and just checked them with a toothpick)
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 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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