Pumpkin Bread
Wow!
I don't think Rachael Ray herself could have thought of a lame-er name for a recipe - but I'm gloating. With such a poor choice of words constructing a name for this pumpkin bread, it does taste quite delicious. The recipe filled up a small baking pan and a muffin tin. Dan and Heather were stoked that we had extra.
I got the starter recipe from the Downeast Maine Pumpkin Bread recipe at allrecipies.com. I can't bake to save my life so there will always be a starter recipe when it comes to flour, egg, sugar, etc...
The instructions were followed more-or-less with the following minor changes:
1) I didn't have a full cup of vegetable oil so I used about a third cup each of canola, coconut, and olive oils. 2) I added about a cup of crushed walnuts. 3) I doubled the amount of dried ginger to 1/2 teaspoon and I added about 1/4 teaspoon of Grains of Paradise.
It is really quite easy, here we go...
Ingredients
- 1 - 15oz. can of pumpkin, I used half a 29oz can
- 4 eggs
- 1 cup vegetable oil, different kinds works
- 1 cup of crushed walnuts
- 2/3 cups water, AKA Chateau Faucet
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg, freshly ground is always best
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground Grains of Paradise
Directions
- Preheat oven to 350, grease or spray 2 5x7 loaf pans
- In a large bowl, mix together eggs, sugar, pumpkin, oil, water, salt, and spices.
- In another bowl mix together flour and baking soda.
- Incorporate the dry into the wet slowly so as not to make a mess, add the nuts. Try to mix as little as possible. Distribute into loaf pans evenly and pop into oven for about an hour.
- Allow to cool and keep in a zip lock bag for up to a week. Enjoy at room temperature or after a quick jaunt in the toaster oven with a little pat of butter.