Monday, January 14, 2008
Pumpkin Bread from Kylie Brinton
3 ½ cups sugar
4 eggs
1 ½ cups oil
1 (29 oz) can pumpkin (or 3 cups)
¾ cup water
5 ½ cups flour
3 tsp soda
1 ½ tsp salt
1 ½ tsp cinnamon
½ tsp cloves
2 cups chopped nuts (if desired)

In large bowl, combine sugar, eggs, oil, pumpkin and water. Mix well. Add dry ingredients until moistened. Add nuts. Grease and line bottom of bread pans with wax paper. Pour batter into pans. Bake at 350 degrees for 45 minutes for small pans or 1 hour for large loaf pans. Turn loaves out as soon as finished baking. Cool. Makes 3 large or 5 to 6 small loaves.

Makes 36 muffins, bake 20 min. at 350.

Make it Gluten Free: Switch from Wheat Flour to 3 1/2 cups ATK gluten free flour blend, plus 2 cups gf oat flour, and 1 tsp xantham gum, and add another 1/4 cup of water (for a total of 1 cup of water). Let the batter rest 15-30 minutes before baking. Pour into 3 9x9 pans and bake at 330 degrees f. for 60 minutes.

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