Pumpkin Bread
"Delicious"
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
12 slices
ingredients
- 3 3⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon cinnamon, ground
- 3⁄4 cup sugar
- 1 teaspoon light-brown sugar, packed
- 1⁄2 cup vegetable oil, melted butter or margarine
- 2 large eggs
- 1⁄2 teaspoon black walnut extract
- 1 cup canned solid-pack pumpkin
- 1 cup walnut pieces, chopped coarsely
directions
- Mix flour, baking soda, baking powder and cinnamon.
- beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended.
- Add flour mixture alternately with pumpkin in 3 additions, blending well after each.
- Stir in nuts.
- Spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full.
- Bake at 359°F 50-60 minutes until pick inserted in center of breads comes out clean.
- Cool in cans on rack 10 minutes.
- Run a thin knife around edges and turn out bread to cool on rack.
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Reviews
-
This bread was nasty. I wish I had paid attention to the reviews before I wasted all the ingredients. The batter was stiff and the finished product had no flavor. I cubed it and left it outside for the birds and squirrels. -
I am glad I did not double the ingredients to make more bread. That was HORRIBLE! Bread is for eating, bricks are for building.
-
My mother's pumpkin bread is SOOOO much better!!! It smelled good but it was gross!!!! It had little taste! -
I made this as directed, except baked it in a loaf pan. The batter was very stiff. The baked loaf was heavy like a brick, and had little taste. It was also quite dry. -
I liked that there was little sugar compared to other recipes. I made this recipe as muffins but found that there was not nearly enough pumpkin and the texture of the batter was stiff though the muffins were not dry.
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