This is a great recipe from one of my online friends Feathers. It is a sweet bread. Great for breakfast, dessert, or an anytime snack. Nutritious, too

November 19th, 2002

Ingredients:

  • 3 cups sugar (I prefer pure cane sugar... more dependable in moisture content.)
  • 1 and a 1/2 cups oil (I use canola oil. Or, if a special occasion, partly butter.)
  • 4 and a 1/2 eggs (You can use a white for the "1/2", or use egg sustitute. It works OK either way.)
  • 3 cups mashed pumpkin** (More or less; vary it to make the moisture content to taste. I use 3.5 cups.)
  • 4 and a 1/2 cups plain flour (Not self-rising.)
  • 1 teaspoon salt
  • 1 and a 1/2 teaspoons each of:

    • Baking Soda,
    • Ground Clove,
    • Ground ***Cinnamon,
    • Ground *Nutmeg,
    • Ground Ginger, and
    • Ground Allspice.

 

Directions:

  1. Preheat oven to 325 F. or equivalent.

  2. Thoroughly coat three full-sized loaf pans with solid shortening, preferably. (It sticks in the pan less.) Set aside.

  3. Sift dry ingredients together and set aside.

  4. Beat sugar and oil together in a large mixing bowl.

  5. Add eggs to sugar & oil mixture, one at a time.

  6. Beat in the pumpkin gradually.

  7. Add sifted dry ingredients, also gradually.

  8. Pour the thick batter into the three well-greased loaf pans.

  9. Bake at 325 for (approx.) 50 minutes. (I test with a knife blade slipped into the thickest area... dry or nearly so means done.)

  10. Cool for about 5 minutes, then...

  11. Carefully (HOT!) turn the bread loaves out onto a wire rack, bottom-down as baked. (I use a few paper towels ...or a lint-free kitchen towel... folded together, to save my hands from the heat.)

  12. Let cool on racks completely. Ice with cream cheese icing... commercial tubs are OK (the real stuff is best!), but add a 4 oz. block of real cream cheese to it, if you like, by beating it into the pre-prepared stuff in a small bowl. (Electric mixers are fine for this.)

  13. Garnish with a sprinkle of cinnamon on top, and/or your favorite nuts. (Pecans, black walnuts... those are good, or some slivered almonds perhaps?)

Comments:

  • This is an original recipe of Withfeathersinherhair (Rhonda L. Tipton) She may not be able to join you for the holidays, but I can share a long-time favorite food with you!

  • You can also split the loaves lengthwise and spread layers of the icing in the middles, and serve with French vanilla ice cream for a really rich desert. Or whipped cream, Cool Whip... anything like that.

  • Coconut creme or vanilly pie filling is good with it too. Get creative!

  • Nuts can be added to the batter prior to baking. Try about 1/2 cup to one full cup.

  • This is a highly nutritious bread, and makes a wonderful breakfast. You need only add a good cup of coffee.

  • You can use crushed graham crackers to garnish with, if you're allergic to nuts.

  • This recipe can be adapted for vegan diets with a little tinkering. Experiment, and let me know what works for you.

Please Note:

* Nutmeg can cause abortion in humans, and can worsen muscle spasms. You might want to temper the amount you use accordingly. You can reduce it by a third or more without major damage to the recipe.

** A large can of Pumpkin usually has about 3.5 cups of pumpkin in it. I just use it all, most of the time. Check often while baking, and test it before shutting off the oven.

*** If you're allergic to Cinnamon, simply use more Allspice, and omit the Cinnamon entirely.

Back to Recipes

 
 
1 1