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Recipes - Pumpkin Bread Recipe

Recipe Name

Pumpkin Bread

 Submitted by bayoumiko
Recipe Description
Quantity 24 Quantity Unit slices Servings  
Prep Time (minutes) 20 Cook Time (minutes) 75 Ready In (minutes) 95
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
1/2
cupsall-purpose flour
3
cupssugar
1/2
teaspooncinnamon, ground
1
teaspoonnutmeg
1
1/2
teaspoonsalt
2/3
cup, choppedwalnuts
2
teaspoonsbaking soda
4
largeeggs
1
2/3
cupspumpkin
1
teaspoonalmond extract
2/3
cup (8 fl oz)water
1
cupOil, canola and soybean
Steps
Sequence Step
1• Using two bowls, mix all dry ingredients together in one bowl and all wet ingredients together in the other bowl.
2• Incorporate dry ingredients into wet ingredients until all is combined.
3• Divide evenly between 3 well greased, aluminum loaf pans (approx 8x4x2).
4• Bake 1 hour @ 350°. (My oven always takes 10-15 minutes longer than that). o TIP: Bake your quick bread for a little less than the time prescribed by the recipe and then check for doneness. DO NOT OVERBAKE. It is done when a toothpick inserted in the center comes out with a few moist crumbs. Visual clues are also when the recipe is golden brown on top, when it pulls away from the sides of the pan, and has a slight resistance to finger pressure. • Test with toothpick until center is no long wet
5• Cool 10-15 minutes in pans and the bread will easily pop out to finish cooling on a rack.
6• Wrap in plastic wrap and then foil. o TIP: Quick breads will store well at room temperature, wrapped tightly in plastic for one week, unless they contain cheese or other easy-spoiling dairy products, where they must be refrigerated. They can be frozen in plastic and foil for generally up to three months depending on what you are making.






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