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Farmer John's Favorite Pumpkin Bread
Prep and Cook Time: about 1 1/4 hours. Rich spice flavors shine in this
tender, cakelike bread. Notes: You can store this bread airtight at room
temperature up to 3 days or freeze up to 3 months.
2 cups all-purpose flour
1 1/4 cups firmly packed dark brown sugar
1 cup granulated sugar
1 cup coarsely chopped walnuts or pecans
1/2 cup raisins
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
3/4 teaspoon salt
3/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
3 large eggs
1 3/4 cups Mashed Pumpkin
3/4 cup vegetable oil
1. Preheat oven to 350° (325° convection).
2. In a large bowl, mix flour, brown sugar, granulated sugar, nuts,
raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger
until well blended.
3. In another bowl, whisk together eggs, Mashed Pumpkin, and oil until
well blended.
4. Add wet ingredients to flour mixture and stir just until well blended.
Pour equally into two oiled 8 1/2- by 4 1/2-inch loaf pans (with 2 2/3-cup
capacity each).
5. Bake until bread pulls from pan sides and a wooden skewer inserted in
center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in
pans on a rack for about 15 minutes. Cut around outside edges of bread and
invert onto racks. Cool thoroughly.
Yield: Makes 2 loaves, about 10 servings each
CALORIES 279 (42% from fat); FAT 13g (sat 1.7g); CHOLESTEROL 32mg;
CARBOHYDRATE 38g; SODIUM 198mg; PROTEIN 3.3g; FIBER 0.8g
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