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Thursday, September 2, 2010

Pumpkin Bread - Two ways

I love pumpkin bread. Something in the cold, fall air makes me want to break out this recipe every time. This is pretty much the Lion House recipe.  It is the gooey, if you don't it long enough it will be mushy in the middle kind.  I think it tastes the best.  But my staple is the second recipe.  It is more of a cake-like consistency and has more heft to it.  Both are my favorite, it just depends on my mood and what I have in my pantry.

Pumpkin Bread

1 1/3 c vegetable oil
5 eggs
1 16 oz can pumpkin
2 c flour + 2 Tbsp flour
2 c sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
2 3 oz packages vanilla pudding mix (not sugar free - I have to dump a little bit out to get it to 3 oz)
1 c mini-chocolate chips (you can do nuts but I am a chocoholic)

Preheat oven to 350 degrees. Grease well 2 large 8 x 4 inch loaf pans. Mix oil, eggs and pumpkin together and mix well. Add in flour, sugar, salt, cinnamon, nutmeg and baking soda. Mix till blended. Stir in chocolate chips and pudding mix. Pour into pans. Bake for 1 hour.

Cake-like Pumpkin Bread

3 1/2 c flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
3 c sugar
1 c vegetable oil
1 c water
4 eggs
2 c pure pumpkin

Mix all ingredients.  Grease 2 large 8x4 pans.  (I like to put a small piece of parchment paper along the bottom of the pan.) Preheat oven to 350 degrees.  Bake for 1 hour. (At my altitude I have to cook it for 1 hour and 10 minutes.)


The Skeehan Family said...

you've been doing some baking! :)

BOTH the eclair cake and the french toast casserole seem to be calling my name.

(the pumpkin bread is just a given)

I'm laughing because I'm making pumpkin bread today - not because it feels like fall but because I want it to :)