WHOLE-WHEAT PUMPKIN BREAD
2 1/2 cups whole-wheat flour
1/2 cup yellow or white cornmeal
2 teaspoons baking soda
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup unsalted butter, at room temperature
2 cups sugar
2 cups mashed cooked pumpkin or canned pumpkin
4 eggs
2/3 cup water
1 cup raisins
1/2 cup chopped walnuts
Preheat an oven to 350 degrees F. Grease and flour 2 medium (8 1/2 inch) loaf pans.
In a medium bowl, stir and toss together the flour, cornmeal, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
In a large bowl, beat together the butter and sugar until blended; a hand-held mixer is useful for this step. Beat in the pumpkin, eggs and water. Add the combined dry ingredients and beat just until blended. Stir in the raisins and the walnuts. Pour into the 2 prepared pans.
Bake until a wooden toothpick inserted in the center comes out clean, 60 to 65 minutes. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Makes 2 loaves
Source: Williams-Sonoma Guide to Good Cooking
2 1/2 cups whole-wheat flour
1/2 cup yellow or white cornmeal
2 teaspoons baking soda
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup unsalted butter, at room temperature
2 cups sugar
2 cups mashed cooked pumpkin or canned pumpkin
4 eggs
2/3 cup water
1 cup raisins
1/2 cup chopped walnuts
Preheat an oven to 350 degrees F. Grease and flour 2 medium (8 1/2 inch) loaf pans.
In a medium bowl, stir and toss together the flour, cornmeal, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
In a large bowl, beat together the butter and sugar until blended; a hand-held mixer is useful for this step. Beat in the pumpkin, eggs and water. Add the combined dry ingredients and beat just until blended. Stir in the raisins and the walnuts. Pour into the 2 prepared pans.
Bake until a wooden toothpick inserted in the center comes out clean, 60 to 65 minutes. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Makes 2 loaves
Source: Williams-Sonoma Guide to Good Cooking
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Marie Calendar Cake Like Corn Bread (using cake mix, Gloria Pitzer)
- Strawberry Muffins (using sour cream and brown sugar, 1980's)
- Banana Nut Bread (using quick bread mix)
- Skillet Jalapeno Corn Bread (using bacon, Cheddar cheese and buttermilk)
- Gingerbread Muffins (repost)
- Zucchini Bread with Yogurt (using oil and egg whites)
- Spiced Pumpkin Muffins (using buttermilk, cinnamon and ginger)
- Skillet Soda Bread (stove-top) (1980)
- Blender Banana Nut Bread
- Cream Cheese Brunch Muffins (with preserves and cream cheese filling)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute