Saturday, August 21, 2010

Triple Batch Pumpkin Bread~




At our home when school schedules pick up and my men drag out the hunting equipment you know Autumn is just around the corner. This morning my men are headed off to our church Annual Bow Shoot. I have signed up to send a breakfast type bread. ~With cooler temperatures the past week I have been thinking about Pumpkin Bread. I always make my sister's recipe( I couldn't find it anywhere) but she will wring my neck if I wake her household up at 6 in the morning so I went searching and I found this recipe. I like to make extra. Pumpkin bread freezes so well. Thought maybe I would share.


 Have a blessed Saturday!
  


Triple Batch Pumpkin Bread~Enjoy

1 1/2 c. salad oil
6 eggs, slightly beaten
1 lg. can pumpkin (29 oz.-3 c.)
4 1/2 c. sugar or 4. c. honey or fruit sweetener

3 tsp. baking soda
1 1/2 tsp. ground cloves
1 1/2 tsp. ground cinnamon
3/4 tsp. baking powder
2 1/4 tsp. salt
1 1/2 tsp. ground nutmeg
5 c. flour (3 white, 2 wheat)

Preheat oven to 350 degrees. Grease and flour choice of pan. Mix dry ingredients together. Sift into another bowl and then back again so that they are sifted twice. Add sifted dry ingredients to egg mixture a cup at a time and stir well being careful that there are no lumps. Immediately pour into pans and put into oven. Bake according to the following lengths of time:1. 9x13" cake pan - 50 to 60 minutes.
2. 3 loaf pans - 45 to 55 minutes.
3. Bundt pan - 45 to 55 minutes.
4. Muffin pans - 20 minutes.
CHECK FOR DONENESS
Cool on wire racks then wrap tightly to keep. Freezes excellently.


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