Monday, February 13, 2012

Rainy Day and Pumpkin Bread

Making the most of a rainy day by baking more pumpkin bread.  After our trip to Bates Nut Farm back in October we had 5 large pumpkins that over the months I have cooked and pureed.  I have bags of the stuff frozen so we will have plenty for many more loaves of bread in the future.  I finally cooked and pureed the last of the pumkins this week and with todays overcast skies it's perfect baking weather!!
I found this recipe for pumpkin bread at  It makes a delicious, moist pumpkin bread.
Since my family likes things really flavorful I double the measurements of cinnamon, nutmeg, cloves and ginger to really make this bread a treat that they all love.

Here's the recipe as found online:


2 cups pumkin puree or one 15 oz. can
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 tsps. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger

Preheat oven to 350 degrees F (175 degrees C).  Grease and flour three  7 X 3 inch loaf pans.
In a large bowl, mix together pumpkin puree, oil, eggs, water and sugar until well blended. In a seperate bowl whisk together all dry ingredients.  Stir the dry ingredients into pumpkin mixture until well blended.  Pour into prepared pans.  Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.