Tuesday, November 22, 2011

Pumpkin Bread

A week or so ago a friend on Facebook asked for my recipe for Pumpkin Bread.  I got this recipe when we lived in Illinois and my husband was in graduate school.  A friend of mine there went to regular meetings for La Leche League and at one of those meetings someone brought this bread and shared the recipe.  It's the best recipe I've ever had for pumpkin bread.  I've tried others "just in case" but this one is the bomb.

3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
1 cup unsalted butter at room temperature
4 eggs
2/3 cup water
16-29 oz. pumpkin*

Sift the flour, baking soda, salt, cinnamon, and nutmeg.  Add the rest of the ingredients and mix until smooth and blended.  Grease 2 pans with unsalted butter, Pam, whatever you like to use.  Divide the batter between the pans and bake at 350 degrees for 1 to 1 1/2 hours.*

*The original recipe calls for 16 oz. of pumpkin but I only buy the big 29 oz. cans of it.  I used to add the entire 29 oz. to the recipe but now maybe I'll use most of the pumpkin--20 oz.   I eyeball it.  It makes the bread really moist but it takes longer to bake.  You just have to watch it closely after it's been baking for an hour.

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