Nothing quite compares to the taste of freshly baked bread. The smell is inviting particularly first thing in the morning. One of the differing styles to conventional bread is Pumpkin Bread. A good pumpkin bread recipe is simple to find but fresh pumpkins may not be dependent on the time of year.
An alternative is canned pumpkin. A few individuals will refuse to even consider a pumpkin bread recipe with canned pumpkin but the final process and ingredients in this recipe makes sure the difference in taste is immaterial.
Furthermore, using canned pumpkins truly decreases the final time that it takes to prepare the bread. The method of pealing, cutting, and cooking the pumpkin is one component that can be bypassed. Then the there's the extra time needed to permit the pumpkin to chill and then eventually the process of making the pumpkin puree.
It's a fact that time saved in the overall preparation of a meal is time used more wisely enjoying the actual process or the company of your loved ones or guests.
This recipe makes one massive baking pan's worth. You can cook it in 2 smaller pans if you really wish. The ingredients below makes approx. two (2) regular sized loaves.
Ingredients:
10 oz. Pumpkin puree (canned)
2 eggs (medium)
2/3 cup plant oil
1 cup water
2 cups sugar
2 1/2 cup flour
1 1/2 little spoons cooking soda
1 tea spoon salt
1/2 tea spoon ground cinnamon
1/2 little spoon ground nutmeg
1/4 tea spoon ground cloves
1/4 teaspoon ground ginger
Preparation Instructions:
1. Heat your oven to 350oF (That is 180oC).
2. Gently grease your baking pan (s), and sprinkle a light coat of flour on top.
3. Mix eggs, veg oil, sugar and pumpkin puree in a bowl and mix right until you notice they're fully well mixed together.
4. In a new bowl, mix together the flour, cooking soda, salt and the spices.
5. Mix all of the ingredients together into one larger bowl using a whisk.
6. Pour your batter into your greased and floured baking pan.
7. Bake for 45 minutes at 350oF. Check it after about 35 minutes. When you can poke it with a toothpick without anything sticking to the toothpick, your bread is finished.
1/2 the battle in the kitchen will be to fight the need to snag a slice with a swipe of butter as fast as it's baked. All that's left to do is enjoy this heavenly pumpkin bread recipe with canned pumpkins. Will your guests notice it's not fresh pumpkin? I won't tell if you don't.
An alternative is canned pumpkin. A few individuals will refuse to even consider a pumpkin bread recipe with canned pumpkin but the final process and ingredients in this recipe makes sure the difference in taste is immaterial.
Furthermore, using canned pumpkins truly decreases the final time that it takes to prepare the bread. The method of pealing, cutting, and cooking the pumpkin is one component that can be bypassed. Then the there's the extra time needed to permit the pumpkin to chill and then eventually the process of making the pumpkin puree.
It's a fact that time saved in the overall preparation of a meal is time used more wisely enjoying the actual process or the company of your loved ones or guests.
This recipe makes one massive baking pan's worth. You can cook it in 2 smaller pans if you really wish. The ingredients below makes approx. two (2) regular sized loaves.
Ingredients:
10 oz. Pumpkin puree (canned)
2 eggs (medium)
2/3 cup plant oil
1 cup water
2 cups sugar
2 1/2 cup flour
1 1/2 little spoons cooking soda
1 tea spoon salt
1/2 tea spoon ground cinnamon
1/2 little spoon ground nutmeg
1/4 tea spoon ground cloves
1/4 teaspoon ground ginger
Preparation Instructions:
1. Heat your oven to 350oF (That is 180oC).
2. Gently grease your baking pan (s), and sprinkle a light coat of flour on top.
3. Mix eggs, veg oil, sugar and pumpkin puree in a bowl and mix right until you notice they're fully well mixed together.
4. In a new bowl, mix together the flour, cooking soda, salt and the spices.
5. Mix all of the ingredients together into one larger bowl using a whisk.
6. Pour your batter into your greased and floured baking pan.
7. Bake for 45 minutes at 350oF. Check it after about 35 minutes. When you can poke it with a toothpick without anything sticking to the toothpick, your bread is finished.
1/2 the battle in the kitchen will be to fight the need to snag a slice with a swipe of butter as fast as it's baked. All that's left to do is enjoy this heavenly pumpkin bread recipe with canned pumpkins. Will your guests notice it's not fresh pumpkin? I won't tell if you don't.
About the Author:
About the Author: Sebastian Manning is a "barking-mad baker". Sebastian has been using his folks diaries to cook fresh, healthy bread recipe's for the majority of his grown up life. For more heavenly bread recipe's visit Sebastians bread recipe Blog where you will find his Pumpkin bread recipe with canned pumpkin.