Home Bread-Bakers v114.n031.5
[Advanced]

Pumpkin Bread #4

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 08 Aug 2014 09:20:56 -0700
v114.n031.5
* Exported from MasterCook *

                              Bread, Pumpkin #4

Recipe By     :Alton Brown
Serving Size  : 18    Preparation Time :0:20
Categories    : Bread                           Bread-Bakers Mailing List

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  all-purpose flour
    2          teaspoons  cinnamon
    1           teaspoon  baking soda
       1/4      teaspoon  baking powder
       1/2      teaspoon  salt
    1 1/2           cups  sugar
       3/4           cup  vegetable oil
    3              large  eggs
    1           teaspoon  vanilla extract
    3               cups  shred fresh pumpkin
    1                cup  toasted pumpkin seeds

Preheat the oven to 325F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. 
Combine both mixtures and fold in the shredded pumpkin and pumpkin 
seeds. Once the ingredients are all incorporated pour into a 
non-stick 9 by 5 by 3" loaf pan. If your pan is not non-stick coat it 
with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into 
the middle of the loaf should come out clean. Cool for 15 minutes and 
turn out onto a cooling rack. Cool completely. For muffins 
temperature should also be 325F, but bake for 30 minutes.

Yield:1 loaf or 1 1/2 dozen small muffins

Start to Finish Time:
    "1:35"
T(cook):
    "1:15"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 230 Calories; 11g Fat (41.5% 
calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 
35mg Cholesterol; 149mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 2 Fat; 1 Other Carbohydrates.