Saturday, November 7, 2009

Pumpkin Bread

When you live in Los Angeles, you have to force yourself to feel fall-y. Sure, it's a freezing 65 degrees outside, but that is not enough, oh no. You have to bake pumpkin bread. The following is my mom's very simple but tasty recipe.

1 1/2 c. sugar
1 2/3 c. flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
Mix dry ingredients in medium bowl

In another large bowl combine:
2 eggs, well beaten
1/2 c. vegetable oil
1/2 c. water
1 c. canned pumpkin

Blend together wet and dry ingredients and pour into 2 buttered and floured small loaf pans. Bake at 325 for 50 min. or until toothpick inserted in center comes out clean. Cool for 5 min. in pans, then remove loaves to a rack.

Note: I do not own small loaf pans, only one large loaf pan. I just adjust the heat to 350 and bake for at least 1 hour, if not longer--however long until a toothpick comes out clean. Have not had any problems doing this.

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