Pumpkin Bread
Back about four years ago, a friend gave me this pumpkin bread recipe that does not use eggs. Most of my quick breads use three or four eggs and I am not a big egg person so was trying to find ways around it.
I love this recipe with a good mug of cocoa in the winter. It does take a while to make and I alter it slightly each time I make it. This particular baking of it, I added about a half cup chopped walnuts and a cup of chocolate chips. It is also good with raisins or dried cranberries in it.
Pumpkin Bread Sliced
PUMPKIN BREAD
Blend together:
1 cup brown sugar, packed
2 cups granulated sugar
¾ cup vegetable oil (canola)
2/3 cup water
Sift together (or mix well with whisk):
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon each cinnamon, nutmeg and cloves
3 ½ cups flour (I use 2 cups whole wheat flour and 1 ½ cups unbleached all-purpose flour)
Mix dry and wet ingredients all together until smooth, by hand or with electric mixer; do NOT overbeat. Pour into loaf pans and bake at 325F. Let cool 15 minutes and remove from pans to finish cooling.
2 ½ “ x 4 ½ “ x1 ½ “ pans; 11-12 loaves; ½ cup batter each; bake for 45 minutes
3” x 6” x 2” pans; 6 loaves; 1 cup batter each; bake for 55-60 minutes
8” x 4” x 2” pans; 3 loaves; 2 cups batter each; bake for 1 hour, 15 minutes
9” x 5” x 2” pans; 2 loaves; 3 cups batter each; bake for 1 hour, 25 minutes
Muffins: makes 24; bake 25 minutes at 350F
