Lemon Poppy Seed Pound Cake

Tuesday, October 11, 2011

Pumpkin Bread

Submitted by Lisa

My sister Hannah grew a field of pumpkins out by my place, some of which are baking pumpkins.  Well, I had never tried making anything out of a fresh pumpkin before so I thought I would give it a try.  It was so simple.  I looked online to make sure I was doing it correctly and all you have to do is cut it in half, remove the stem, scrape out the seeds and bake it in the oven cut side down until it is tender.  Then scrape out the soft insides and you can either use it right away or freeze it for later.
It makes a very moist flavorful cake and my oldest son said 
"This is incredible!"  

1 (15 ounce) can pumpkin puree (I used fresh pumpkin and weighed out 15 oz)
4 eggs
1 cup vegetable oil (I used 1/2 c oil and 1/2 c applesauce)
2/3 cup water
3 cups white sugar (I used 1 c brown and 2 white)
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.

Source:  www.allrecipes.com   Submitted By: Laurie Bennett

No comments:

Post a Comment