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Pumpkin Bread

November 1, 2009

I’m sorry I haven’t posted in a while. I actually haven’t been feeling very well lately. I had some kind of flu last week, and remnants of it remained this week. However I was able to pull myself together enough to go to all of my classes and take care of all the responsibilities I have otherwise.

I was able to go to the store and pick up everyone’s favorite holiday spices in preparation for some exciting seasonal baking. I also picked up 2 cans of canned pumpkin. I’ll probably use those too.

This week I made pumpkin bread. Now I’m going to warn you, I’m not a pumpkin bread aficionado, in fact I’m not sure I’ve ever eaten it before this week. I’m a much bigger fan of ginger bread, but the former was a suggestion from one of my friends.

I used canned pumpkin, which I assume is acceptable in most holiday baking. I’ve never cooked a pumpkin before, but I’ve read about it and I’m not sure I would be very successful in the dorms.

Anyway, let’s get on with it. Here are the software separated between wet and dry:

  • 3/4 c Sugar (to most bakers considered a wet ingredient, don’t as me)
  • 1/2 c Vegetable oil (or fat of choice)
  • 2 eggs
  • 8 oz canned pumpkin or pumpkin purée

 

  • 7/4 c flour
  • 1 tsp salt (I forgot to add this — not a good idea)
  • 3/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 1/3 c water?

Ok, quick story. I was just now revisiting the recipe and I saw the water at the end. I totally didn’t add water to my pumpkin bread and it worked out really well. I can only imagine what would happen if water was actually added.

Well first off mix all the dry ingredients and all the wet ingredients together separately*. Pour the dry onto the wet and slowly fold until mixed**. Pour the ingredients into a pan, or two, and bake at 350 for about 45 minutes.

As always if you try this one I’d like to hear about it. Especially if you use water. This really intrigues me. I might make another loaf…

*Mix the dry together really well. I got a few bites of unmixed baking soda, and sense you fold make sure it’s really well mixed.

**Make sure not to over mix the ingredients once the dry meets the wet.

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