- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Lemon Poppy Seed Bread
- 2 1/4 cup pastry flour (all-purpose flour may be substituted)
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 3 tablespoons poppy seeds
- 1 large egg
- 1/4 cup cooking oil
- 1 1/4 cold cup water
- 2 tablespoons lemon juice zest from one lemon
For the syrup:
- 1/4 cup granulated sugar
- 3 tablespoons lemon juice
Bakers’ note: The more sugar in the quick bread recipe, the browner the crust. If you substitute milk for the water, the lactose—which is a sugar—will cause a little more browning.
Preheat the oven to 350 degrees
In a large bowl, mix the dry ingredients together
In a medium bowl, whisk the egg with a fork. Stir in the cooking oil, water, and lemon juice.
Add the liquid mixture to the dry mixture. With a spatula, mix the two together until moistened. Do not over mix—over mixing will develop the gluten in the flour and make for a tougher bread.
Scrape the batter into a well-greased 8-inch by 4-inch loaf pan. Spread the batter evenly in the pan.
Bake for 55 minutes or until done. Test for doneness by inserting a toothpick into a crack in the center of the loaf. The toothpick will come out clean when done.
While the bread is baking, mix the granulated sugar and the three tablespoons of lemon juice in a cup. Heat the syrup in the microwave until warm. Stir the syrup until the sugar is dissolved.
Use a skewer or a kitchen instrument about 3/16-inches in diameter to poke holes in the top of the loaf to the bottom of the loaf. Place the holes about one inch apart. Pour the syrup over the top of the loaf while it is still hot and in the pan. Let the loaf rest for 20 minutes and then remove it from the pan to cool on a wire rack.
***Tips: We double this recipe each time we made it, but only used the 3 tb. spoons of poppy seeds otherwise it seemed like too much. And neither of us cared for the glaze so I would suggest leaving it off.
Banana Bread (From: Nestie: Krashed24)
This is the same recipe I used the other week! It was just as good, I again added a splash of vanilla which I think makes it even more tasty! Here's the recipe.
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1 cup blueberries
- 2 beaten eggs
- 1 cup milk
- 2 TBS vegetable oil
- 1/2 cup chopped nuts (can omit nuts)
Mix or sift the dry ingredients--flour, baking powder, salt, and sugar. You want these mixed up really well.
Pour the blueberries and nuts in with the dry ingredients. This gives them a bit of coating and keeps them all from floating up to the top during cooking.
Mix the eggs, milk, and vegetable oil together. Again, mix these well.
Pour the wet mix in with the dry mix. Now, DON'T beat much at this point. If you use a mixer or go overboard beating the wet and dry together, then you'll have tough bread. With a light touch, just mix until barely mixed together.
Grease well 2 standard size bread loaf pans. To ensure that the bread does not stick, cut pieces of waxed paper to fit just the bottom. You can set the pan on the paper and draw around the bottom with a pencil and then cut to get the exact size. While you don't have to do this, it means perfect looking bread every time and is worth the little extra effort.
Also, if you don't have loaf pans, you can do the bread in other sized pans or casserole dishes. You'll just have to adjust the cooking time. If you go with a 9 x 13 inch pan, then you'll cook less than if you have the loaf pans which make thicker bread than the longer/wider pan.With the standard bread pans, you need to cook for around an hour at 350 degrees F.
Do check the bread around 50 minutes though. Some ovens cook faster than others. The toothpick test works well with breads. If you see gooey stuff stuck on the toothpick, then cook a bit longer.