I made some pumpkin bread yesterday. It was wonderful. I simply love the
fall season and all it's smells and tastes. I made 2 loaves and gave one
to my brother. I though I would share the recepie with you all, if
interested. However, I made as called for and though it was a little sweat
because I used the pumpkin for pumpkin pie (canned) which is also sweat.
If you do the same use less sugar. I would decrease by 1/2 to 3/4 cup
myself next time.
3 1/2 c sifted flour 2/3 c. cooking oil
4 tsp. pumpkin pie spice 4 eggs
2 tsp. baking soda 1 (1-lb) can mashed pumpkin (2 c.)
1 tsp. baking powder 2/3 c water
2 2/3 c sugar 2/3 c chopped dates
Sift together flour, pumpkin pie spice, baking soda, baking powder and
salt; set aside.
Beat together sugar and oil in bowl until light and fluffy, using electric
mixer at high speed. Add eggs, one at a time, beating well after each
addition. Beat in pumpkin.
Add dry ingredients alternately with water to sugar mixture, beating well
after each addition, using electric mixer at low speed. Stir in dates.
Pur batter into 2 greased 9 x 5 x 3- inch loaf pans.
Bake in 325 oven 55 minutes, or until cake tester or wooden pick inserted
in center comes out clean. Cool in pans on racks 10 minutes. Remove from
pans; cool on racks. Makes 2 loaves.
BE SURE THAT YOU ALLOW IT TO COOK FOR 55 OR MORE MINUTE! IF YOU DO NOT THE
TOP WILL COLLAPSE IN DUE TO THE BATTER NOT BEING BAKED FIRM!
Question: does anyone have any recepies for squash and/or yams? I have
picked up both at a farmers market and would love recepies using these.
Cheryl
FiberArt@earthlink.net
http://home.earthlink.net/~fiberart/
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