Post by Karin on Sept 16, 2008 8:23:29 GMT -5
Sinful Pumpkin Bread
I modified this recipe from the original Pumpkin Bread IV posted by Cheryl Riccioli from www.allrecipes.com.
INGREDIENTS:
2 15 oz cans Libby’s 100% Pure Pumpkin (not the pumpkin pie mix!)
1 cup canola oil
3 cups white sugar (sometimes a bit more, sometimes a bit less)
4 eggs
3 ¼ cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp Alessi Fine Sea Salt
4 ½ tsp Pumpkin Pie Spice (or less depending upon your desired flavor)
INSTRUCTIONS:
1. Preheat oven to 350*.
2. Grease and flour 2 bundt pans (I find these work the best) If you use loaf pans, I would probably use 3 loaf pans since they hold less of the batter)
3. In a large bowl, mix together the pumpkin, oil, sugar, and eggs.
4. Combine the flour, baking powder, baking soda, sea salt, and pumpkin pie spice
5. Stir dry mixture into wet mixture until well blended.
6. Divide the batter evenly between the two prepared pans.
7. Bake in 350*oven for 45 minutes to 1 hour.
8. The top of the loaf should spring back when lightly pressed or when a toothpick inserted into the center of the loaf comes out with minimal crumbs.
** I undercook the loaves VERY slightly for a moister texture, since the bread will continue to cook for a bit after you remove it from the oven.
***Oven times may vary. Check your loaves carefully. My gas oven cooks the food more quickly so I usually set the timer for 30 minutes and then do another 10 minutes, check it and it's usually done at 45-50 minutes.
Makes approximately 12 servings per loaf, 24 servings total for 2 loaves.
I modified this recipe from the original Pumpkin Bread IV posted by Cheryl Riccioli from www.allrecipes.com.
INGREDIENTS:
2 15 oz cans Libby’s 100% Pure Pumpkin (not the pumpkin pie mix!)
1 cup canola oil
3 cups white sugar (sometimes a bit more, sometimes a bit less)
4 eggs
3 ¼ cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp Alessi Fine Sea Salt
4 ½ tsp Pumpkin Pie Spice (or less depending upon your desired flavor)
INSTRUCTIONS:
1. Preheat oven to 350*.
2. Grease and flour 2 bundt pans (I find these work the best) If you use loaf pans, I would probably use 3 loaf pans since they hold less of the batter)
3. In a large bowl, mix together the pumpkin, oil, sugar, and eggs.
4. Combine the flour, baking powder, baking soda, sea salt, and pumpkin pie spice
5. Stir dry mixture into wet mixture until well blended.
6. Divide the batter evenly between the two prepared pans.
7. Bake in 350*oven for 45 minutes to 1 hour.
8. The top of the loaf should spring back when lightly pressed or when a toothpick inserted into the center of the loaf comes out with minimal crumbs.
** I undercook the loaves VERY slightly for a moister texture, since the bread will continue to cook for a bit after you remove it from the oven.
***Oven times may vary. Check your loaves carefully. My gas oven cooks the food more quickly so I usually set the timer for 30 minutes and then do another 10 minutes, check it and it's usually done at 45-50 minutes.
Makes approximately 12 servings per loaf, 24 servings total for 2 loaves.