Pumpkin-Nut Bread

pumpkin nut breadI recently mentioned the move my family has in our near future, and along with cleaning the house we are currently in, I am also trying to clean out our “pantry.”  The less I have to pack, the better.  Last fall, I made some pumpkin pureé from a couple of pie pumpkins and froze it.  (Check out the post here:  https://crystalpoe.wordpress.com/2012/11/06/pumpkin-puree/.)  I decided that I needed to clean out the freezer first, just so we don’t have to move a bunch of stuff that needs to stay cool, so I pulled out a package of the pureé and let it thaw.  While it was thawing, I went through a couple of cookbooks to find a good pumpkin bread recipe, and I found one in Quick and Easy Family Baking:  Cakes, Cookies, Pies, & Breads That Anyone Can Bake called “Old Pioneer Pumpkin Bread.”  The recipe easily makes two loaves of bread, and I even got 16 mini-muffins out of it, too.  It’s pretty simple to make, and my grandma told me she loved the bread.  My three year old niece even ate one of the muffins and declared it, “Mmmm!”  High praise indeed from a kid who normally won’t even eat the cake part of a cake.

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Ingredients:

  • 1 cup canola oil
  • 3 cups sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 2 cups (1 can) pumpkin pureé
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg  (The book says all-spice, but I didn’t have that.)
  • 3 cups all-purpose flour
  • 1 cup craisins or raisins (The book says chopped dates, but I didn’t have that, either.  I used craisins.)
  • 1 1/2 – 2 cups chopped pecans

Directions:

  1. Preheat oven to 350-degrees.
  2. Combine oil and sugar in bowl.
  3. Add eggs one at a time, beating well after each addition.
  4. Add vanilla and pumpkin; mix well.
  5. In a separate bowl, sift together salt, baking soda, cinnamon, nutmeg, and flour.
  6. Add to sugar/pumpkin mixture, and beat well.
  7. Stir in craisins and pecans.
  8. Grease and flour two 9×5-inch loaf pans.
  9. Pour batter into pans.  (As I said before, I also got 16 mini-muffins from this batter.  I just used muffin liners for those.)
  10. Bake for one hour and ten minutes to one hour and fifteen minutes. Bread is done when a toothpick inserted in the center comes out clean.  Bake the mini-muffins for about 20 minutes on 325-degrees.
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2 Comments

Filed under Food

2 responses to “Pumpkin-Nut Bread

  1. Looks delish! I LOVE pumpkin bread and it is especially great with raisins…or craisins. Yours looks perfectly baked…yum!

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