disappearing pumpkin bread
(2 ratings)
I call it Disappearing Pumpkin Bread because that's what it does--wherever I take it, it simply disappears and I take home an empty plate! Of all the quick breads I have ever baked, this is my favorite, and it’s the best pumpkin bread I’ve ever eaten. It’s moist and so flavorful. In fact, it’s SO moist, you have to refrigerate it if you don’t use it within a day or two, or it will get moldy. It also freezes wonderfully. And, it’s super easy to make because it uses oil instead of shortening and you can whip it up with an electric mixer.
(2 ratings)
yield
serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For disappearing pumpkin bread
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6eggs
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4 1/2 csugar (or splenda in equal amt. gives similar results)
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1 1/2 cvegetable oil (fresh bottle)
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1 cwater
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3 cpumpkin (lg. can)
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5 1/4 cflour
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3 tspbaking soda
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3/4 tspbaking powder
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2 tspsalt
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2 1/4 tspcinnamon
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1 1/2 tspground cloves
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1 1/2 tspnutmeg
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1/2-1 cwalnut pieces
How To Make disappearing pumpkin bread
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1Beat eggs until light and fluffy.
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2Add sugar and oil. (I always buy a fresh bottle of oil to be sure it won’t have any “old” taste or smell.) Beat well.
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3Add water and pumpkin and mix thoroughly.
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4In a separate bowl, mix dry ingredients together (I don’t bother to sift). Stir nuts into dry ingredients so they are coated with flour. This helps to keep them from sinking to the bottom of the pan.)
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5Add dry ingredients slowly to the pumpkin mixture. Mix well. (I sometimes use 5 tsp. of pumpkin pie spice instead of the cinnamon, cloves and nutmeg—better than buying three different spices--and they need to be fresh!)
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6Grease loaf pans well. Cooking spray works fine instead of actually “greasing” the pans. IMPORTANT! Fill pans no more than half full because the bread rises A LOT! (This is a BIG recipe. I use 3-4 big loaf pans or two big ones and 4-5 small ones. You can also bake this recipe in muffin tins, but I’m not sure for how long. Watch them closely. Set small loaf pans on a baking sheet to make it easier to get them into and out of the oven without mishaps!)
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7Bake at 325 degrees for 50 to 60 minutes (for a large pan—time varies for small pans depending on size). Use a toothpick to test for doneness. Toothpick should come out clean from center.
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8Cool loaves on racks and remove from pans when the pans are cool enough to handle with bare hands. When the loaves are room-temperature (wait several hours) wrap in plastic wrap and store in the refrigerator or over-wrap with foil and freeze.
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