Posts Tagged Holiday

PUMPKIN PIE BREAD

11 November 2009


3 ½ c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1 tsp. salt
3 c. white sugar
1 c. vegetable oil
4 eggs
2 cups fresh pumpkin puree – or 1 (15-oz) can pumpkin puree
½ c. water


1.      Preheat oven to 350º F.  Grease pans (muffin or 2 loaf pans).  Stir together flour, baking soda, baking powder, salt and spices.  Set aside.


2.      In a large bowl, beat together sugar, oil, eggs and pumpkin. Stir in flour mixture alternately with water.  Divide batter evenly between the prepared pans.

fresh pumpkin puree

3.      Bake for 60 – 70 min.  Store in plastic wrap at room temp for 24 hours before serving or freeze for up to 4 months. Serve with maple butter.


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