I was in a baking mood tonight, and craving pumpkin, so I made this:<br><br>
Makes one loaf. Recipe may be doubled.<br><br>
1¾ cups sifted unbleached all-purpose flour<br>
¼ tsp. double-acting baking powder<br>
1 tsp. baking soda<br>
1½ cups sugar<br>
½ tsp. salt<br>
½ tsp. ground ginger<br>
½ tsp. ground cloves<br>
½ tsp. ground nutmeg<br>
1 tsp. ground cinnamon<br>
2 large eggs, lightly beaten<br>
½ cup vegetable oil<br>
1 cup canned pumpkin puree (NOT pumpkin pie filling)<br>
1/3 cup water<br>
½ cup yellow raisins (optional)<br><br>
Preheat oven to 350°. Butter and flour a Pyrex loaf pan, 9 by 5 by 3 inches.<br><br>
Into a bowl, sift together the flour, baking powder, baking soda, sugar, salt, ginger, cloves, nutmeg and cinnamon.<br><br>
In another bowl beat together the eggs, oil, pumpkin puree and water. Add to the flour mixture and beat until the batter is combined. Stir in the raisins (if using). Pout the batter into the prepared loaf pan. Using the tip of a sharp knife, draw a line down the length of the surface of the batter. (This helps the appearance of the baked loaf.)<br><br>
Bake in center of preheated oven for about 1 hour and 20 minutes, or until a tester comes out clean. (Test after 1 hour and 15 minutes.) Let the bread cool in the pan on a rack for 15 minutes. Turn it out onto a rack (if desired) and let it cool completely.<br><br>
*The same recipe can be used to make six giant pumpkin muffins, but the baking time is shorter; test muffins for doneness after 55-60 minutes.<br><br>
I made a couple of changes:<br>
used 1/4 cup vegetable oil and 1/4 cup applesauce<br>
added about 1 cup chocolate chunks<br>
used 1 1/2 cups pumpkin (you could use an entire 15 oz can and it would still work; if you only used 1 cup pumpkin, I'd decrease the sugar a bit)<br><br>
It's unbelievably delicious!
Makes one loaf. Recipe may be doubled.<br><br>
1¾ cups sifted unbleached all-purpose flour<br>
¼ tsp. double-acting baking powder<br>
1 tsp. baking soda<br>
1½ cups sugar<br>
½ tsp. salt<br>
½ tsp. ground ginger<br>
½ tsp. ground cloves<br>
½ tsp. ground nutmeg<br>
1 tsp. ground cinnamon<br>
2 large eggs, lightly beaten<br>
½ cup vegetable oil<br>
1 cup canned pumpkin puree (NOT pumpkin pie filling)<br>
1/3 cup water<br>
½ cup yellow raisins (optional)<br><br>
Preheat oven to 350°. Butter and flour a Pyrex loaf pan, 9 by 5 by 3 inches.<br><br>
Into a bowl, sift together the flour, baking powder, baking soda, sugar, salt, ginger, cloves, nutmeg and cinnamon.<br><br>
In another bowl beat together the eggs, oil, pumpkin puree and water. Add to the flour mixture and beat until the batter is combined. Stir in the raisins (if using). Pout the batter into the prepared loaf pan. Using the tip of a sharp knife, draw a line down the length of the surface of the batter. (This helps the appearance of the baked loaf.)<br><br>
Bake in center of preheated oven for about 1 hour and 20 minutes, or until a tester comes out clean. (Test after 1 hour and 15 minutes.) Let the bread cool in the pan on a rack for 15 minutes. Turn it out onto a rack (if desired) and let it cool completely.<br><br>
*The same recipe can be used to make six giant pumpkin muffins, but the baking time is shorter; test muffins for doneness after 55-60 minutes.<br><br>
I made a couple of changes:<br>
used 1/4 cup vegetable oil and 1/4 cup applesauce<br>
added about 1 cup chocolate chunks<br>
used 1 1/2 cups pumpkin (you could use an entire 15 oz can and it would still work; if you only used 1 cup pumpkin, I'd decrease the sugar a bit)<br><br>
It's unbelievably delicious!
