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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 1/2 | cups | all-purpose flour | 3 | cups | sugar | 1/2 | teaspoon | cinnamon, ground | 1 | teaspoon | nutmeg | 1 1/2 | teaspoon | salt | 2/3 | cup, chopped | walnuts | 2 | teaspoons | baking soda | 4 | large | eggs | 1 2/3 | cups | pumpkin | 1 | teaspoon | almond extract | 2/3 | cup (8 fl oz) | water | 1 | cup | Oil, canola and soybean |
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Steps
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Sequence
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Step
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| | 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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