I'm almost out of pumpkin puree. These little yummies are most of the reason. The recipe comes from a very old friend who I haven't seen in many years. One Christmas she decided to make a bunch of little pumpkin loaves for all of our friends over college break. This recipe makes a lot and I think she made 3 or 4 batches when all was said and done. I've been hooked ever since.
Over the years I've played with the recipe a bit. My family can't seem to get through a whole loaf of quick breads, so I made them into muffins. We also like a hint of chocolate, so often add mini chocolate chips. Now they are also made with home grown pumpkin and home ground wheat flour. The recipe makes 3 loaves or 24-30 muffins.
Pumpkin Bread
4 C flour (whole wheat, white or combo)
3 C sugar
2 t baking soda
1 1/2 t salt
1 t allspice
1 t cinnamon
1 t baking powder
1 t nutmeg
1 t ground cloves
1 C oil
2/3 C cold water
1 can pumpkin or 2 C pumpkin puree
4 eggs
Mix dry ingredients well. Add oil, pumpkin and water. Add eggs one at a time. (my friend was very adamant about this instruction)
Bake loaves at 350 for 1 hour. Bake muffins at 325 for 20-25 minutes.
6 comments:
The chocolate chips are a very nice addition. Good job!
Since you're using homegrown ingredients, would you like to enter this post in our Grow Your Own roundup this month? Full details at
http://chezannies.blogspot.com/2010/01/rambutans-plus-grow-your-own.html
Thanks Nate, I entered. Your blog looks very interesting.
I have two more pumpkins in the storage area to process and a bunch of puree in the freezer - I think this would be a nice recipe to give a spin and start making a dent on my pumpkin surplus!
Kitsap, try them and let me know what you think!
YUMM! I think I'll have to try these. I never make bread either, always muffins...easier for on the go, too!
Karen Sue, great minds think alike!
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