Anyways back to the recipe, I have no idea where this recipe came from, I found it a couple of years ago and picked it because it calls for a decent amount of pumpkin mush and like I said I had an overabundance of pumpkin mush so I needed to use it up somehow. And amazingly enough I do actually like this pumpkin bread, I don't eat a lot of it (which is ok because my husband does) but it is definitely not a bad recipe. I am pretty sure that I adapted it from it original recipe (I adapt almost every recipe so that is a pretty safe bet), but since I can't find the original recipe I am not positive. Oh and I doubled the recipe when I made it so the pictures show a bigger amount than the recipe calls for. Anyways, here is the recipe.
Moist and Yummy Pumpkin Bread
makes 2 large loaves
2-4 cups pumpkin mush (I used 5 cups for the doubled recipe)
3 1/2 cups flour
2 teaspoons baking soda
3 cups sugar
4 eggs (my recipe says beaten, but I didn't beat them and it was fine)
1 cup vegetable oil
1 1/2 teaspoons salt
2-4 teaspoons cinnamon
1/2 cup water (if you are using store bought pumpkin mush you may want to up the water, frozen homemade pumpkin mush tends to be more watery than store bought)
You can also add in 1/2 t allspice, 2 t nutmeg, 1 c pecans, 1/2 c raisins, or 1 c chocolate chips but I find that too much spice tends to cover up the pumpkin flavor. I might try chocolate chips sometime though.
Preheat oven to 350 degrees
Stir together flour, soda, salt, cinnamon and sugar (and allspice and nutmeg if you are using them)
Add eggs, water, oil, and pumpkin
Stir until well blended
If desired add pecans, raisins, and/or chocolate chips and mix well
Grease loaf pans and pour batter into them.
Bake approximately 1 hr
Doneness - knife test - if knife comes out slightly sticky, not wet, it is done
Remove from oven, cool slightly (10 min)
Take out of pans to let cool on rack.
Slice and Enjoy!
According to my husband "delicious". A couple months ago he took some to a carry in at work and he said people were raving about it and it disappeared really fast. One of his coworkers said it was the best pumpkin bread he had ever had and begged me to send more. I definitely recommend making this recipe! This bread also freezes well. Since I made so much I am planning to freeze some (if I get around to it before Mr. Random eats it all) to be enjoyed at a later date.
Here are pictures from this recipe:
Linked up to:
Uncommon, Naptime Crafters, Frugal Girls, Tater Tots and Jello, A Pinch of Joy, Addicted to Recipes, Cornerstone Confessions,