Saturday, October 09, 2010

Holy Pumpkin Batman!


Our church, Foothills Community, published a cookbook this year.  I contributed several recipes, but one of the favorites is 'Megan's Pumpkin Bread.' In an effort to sell cookbooks I was asked to make several loaves for church this Sunday.  I wasn't sure how I would mix all batter for 3X the recipe, but I made it work!  The house smells heavenly of Fall!  Can't wait to have some for breakfast tomorrow morning!






Megan's Pumpkin Bread

4 eggs
1 16 oz can pumpkin
2/3 C. water
1 C. canola/vegetable oil
3 C. sugar
1 T. vanilla
3-1/2 C. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ginger
1-1/2 tsp. salt

Preheat oven to 350 degrees.  Mix eggs, sugar, water, oil and pumpkin well, add vanilla.  Mix dry ingredients in separate bowl until well blended.  Add dry ingredients slowly to wet ingredients mixing well in between.  Pour batter into 2 large loaf pans and bake for 1 hour, 10 minutes.  (or 3 loaf pans, 24 cupcakes)
Friends have topped the bread with pecans half-way through cooking or added chocolate chips.  Anyway you like it, it's a yummy Fall treat!  Enjoy :)

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