Saturday, October 24, 2009

Pumpkin Bread

One of the snacks I made for our trip to Penn State was this pumpkin bread. It's definitely not fall unless I've made some pumpkin goodies! This is yet another recipe that my parents typed up and put in a book for me when I first moved out on my own, so I'm not sure of the original source (I need to just look at my mom's collection the next time I'm there and see if I can figure all these out!).

Anyway, this is good stuff. Though chocolate will always be my favorite, I must say that the scent of pumpkin-flavored treats baking is one of the best ever. (Apologies for the less-than-stellar picture...I'm losing daylight both before and after work!)

Pumpkin Bread

1 1/3 cups granulated sugar
1 1/3 cups brown sugar
2/3 cup vegetable oil
1 16 oz can pure pumpkin
2/3 cup water
4 eggs
2 tsp vanilla
3 1/3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp ground nutmeg

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9 x 5 or 3 loaf pans, 8 1/2 by 4 1/2 inches. (You can use mini loaf pans too.) Mix sugar, oil, pumpkin, water, eggs and vanilla. Stir together flour, soda, salt, cinnamon, baking powder and nutmeg. Mix into pumpkin mixture. Pour batter into prepared pans. Bake 60 to 70 minutes, until toothpick inserted in center comes out clean; cool 5 minutes. (Maybe it's just my oven, but mine were done at around 55 minutes.) Loosen sides of loaves from pans; remove from pans. Cool before slicing. (If you use mini pans, bake for approximately 30 to 40 minutes.)

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