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R.J.'s Southern Pumpkin Bread

Posted on 2011.10.30 at 18:47
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Here's a very different posting than my usual, infrequent fare, my recipe for Southern Pumpkin Bread.  Fantastic wth strong coffee or mulled cider on those crisp, autumn nights, and just in time for Halloween and the upcoming holidays.  If you make it, please leave a comment and let me know how it turned out.


R.J.'s Southern Pumpkin Bread

This is a rich, moist, spicy bread, which gets a special Southern flavor by adding a little molasses.  The trick to the perfect taste and fragrance, as with pumpkin pies, is grating your own nutmeg.  The bread is also wonderful with walnut pieces added.  Makes two 9x5 loaves.

Ingredients:
  • 3 cups white sugar
  • 1/4 cup molasses
  • 1 cup vegetable oil
  • 4 large eggs, lightly beaten
  • 2 cups (16oz) canned pumpkin puree.
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon allspice
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon ground ginger
  • 2/3 cup water

Directions:

Preheat oven to 350 degrees.  Grease and flour two 9x5 loaf pans. Stir together sugar and oil. Beat in eggs, molasses and pumpkin. In a separate bowl combine the dry ingredients.  Alternately add dry ingredients and water to pumpkin mixture, stirring until smooth. Do not over-beat batter, as this will toughen the texture of the loaves.  Divide batter between two loaf pans. Bake for 1 hour, or until toothpick inserted into the center of each loaf comes out clean. Let stand 10 minutes. Run a butter knife around the edge of loaves to ease with removing, then gently remove loaves from pans and cool on wire rack.  Let cool at least an hour before slicing.

Copyright, R.J. Crowther Jr. 09/24/11

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