I wanted to let you know that I've grabbed up a bunch of your pumpkin recipes, and am making your pumpkin cake tommorrow...They all sound wonderful!...Thanks for them...(smile)
On 10/4/13, Colleen <[email protected]> wrote: > pumpkin bread > > 3 cups all purpose flour > 2 cups granulated sugar > 2 tsp. baking soda > 1/2 tsp. baking powder > 1 1/2 tsp. ground cinnamon > 1/4 tsp. ground nutmeg > 1/2 tsp. ground ginger > 1/2 tsp. salt > 1/4 tsp. ground cloves > 2 eggs > 1 16 oz. can pumpkin > 1/3 cup vegetable oil > 1/3 cup butter, melted > > > Preheat oven to 350°F. > In a large bowl, whisk together flour, sugar, baking soda, baking powder, > salt > and spices until no streaks remain. > > In the bowl of an electric mixer, beat eggs until frothy. Add pumpkin, oil > and > melted butter; beat for 1 minute. > > Add the flour mixture and beat for 20-30 seconds, or just until combined. > This > will make a stiff batter. Do not overbeat. > > Transfer batter to two buttered and floured 9x5x3 inch loaf pans. Level off > > surface with the bath of a spoon or spatula. > > Bake for 55-60 minutes, or until a toothpick inserted in center comes out > clean. > Cool for 5 minutes in pan before removing to a wire rack to cool completely. > To > help remove cake from pan, run a butter knife along the edges of the pan. > > This bread freezes well for several months. Wrap tightly before freezing. > > Yield: 2 loaves. > > Source: cooks.com > If you're lucky enough to be Irish, you're lucky enough! > > > begin 666 Colleen.vcf > M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL > F965N#0I2158Z,C Q,S$P,#54,# S-#$X6@T*14Y$.E9#05)$#0H` > ` > end > > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
