Hi Donna,
I'm glad that you liked the Bread and thanks again for the Stew. It was delicious.
I've been getting in the mood for Thanksgiving, so last night I made pumpkin bread and it turned out very well. This recipe also makes two generous loaves, so just as before, freeze one, or give it as a gift.
Spiced Pumpkin Bread
3 cups all-purpose flour (about 13 1/2 ounces)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/2 cup dried currants or raisins
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.
Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.
The bread is also delicious toasted and topped with Baked Apples. Therefore, for just this time, I'm going to keep both loaves, and serve one with the Apples at Thanksgiving.
Have A Blessed Week,
Phil
HappyThanksgiving
My Friend
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