Heritage Pumpkin Bread
3 Cup Sugar
1 Cup Oil (melted coconut oil gives such a good flavor)
3 3/4 Cup Heritage Whole Wheat Pastry Flour
2 tsp Baking Soda
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Salt
1 15- oz. can pumpkin puree
2/3 Cup Water
1 Cup Nuts and/or raisins (optional)
Heat oven to 350F
In a large mixing bowl, combine the sugar and oil until well-mixed.
Add eggs and beat well.
In a separate bowl, mix together flour, baking soda, nutmeg, cinnamon, and salt. Add dry mixture to wet mixture one cup at a time until well combined.
Beat in pumpkin puree and water.
Add nuts and raisins, if using.
Lightly grease pans and fill to about three-fourths full.
Bake for 1 hour or until a toothpick inserted comes out clean. If the top is browning too quickly, cover with foil.
I made cupcakes!! Twice! I substituted 1/3 cup coconut milk + 1/3 cup buttermilk for the water. Chopped pecans & placed on top of batter. When cooled used a drizzle powdered sugar frosting with a small amount of cream cheese and the coconut milk. Baked cupcakes for 25 minutes. Toothpick checked for doneness.
What size pans and how many for this heritage pumpkin bread recipe, please? I’m guessing 2 loaf pans. Is that correct?
Dear Sunrise Flour Mill;
I am excited to read this recipe. I will make mini loafs, without raisins or nuts.
Everyone will be excited to receive one to take home for breakfast & coffee next morning. Thank you .
What size pan(s) are best?
I used fresh pureed pumpkin from pie pumpkins I cooked myself. It results in a more subtle, lighter bread. Also, this recipe is for a fairly large amount of batter. I made 2 large loaves, 6 mini-loaves and 1 medium-size gift loaf in a disposable paper bake pan with one batch of batter. The smaller loaves have to be baked at 20-30 minutes instead of 1 hour.
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