Saturday, January 21, 2012

Dawn's Perfectly Pumpkin Bread

This is my most requested recipe. It comes from the very first cookbook I ever bought. We make it year round for breakfast and snacks but folks especially request it at the holidays.

Dawn's Perfectly Pumpkin Bread

4 eggs
2-1/2 cups sugar (I use evaporated cane juice.)
1 cup butter, softened 
1 15 oz. can pumpkin
2/3 cup water
3 1/2 cups flour (I use part whole wheat when making it for my family.)
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
4 teaspoons pumpkin pie spice (can use any mixture of baking spices: allspice, ginger, cloves, cinnamon, nutmeg)
2 teaspoons good quality vanilla

Preheat oven to 350°F.

Cream butter in a large mixing bowl until fluffy. Add sugar and pumpkin. Add eggs one at a time.

Sift together dry ingredients. Add sifted dry ingredients alternately with water, mixing well between additions.

Fold in vanilla.

Bake in preheated oven until an inserted knife comes out clean. I love my Pampered Chef Mini Loaf Pan for gift giving. We usually make muffins to eat for breakfast (and snacks!)

Approximate Times for My Oven

Muffins 18-20 minutes
Mini-Loaves 30-35 minutes
Large Loaf 45-60 minutes


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