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Andrew M. Stewart
20-03-11, 05:18 AM
Recipe for Pumpkin Bread

Yield: 4
Ingredients

2 lb A.P. Flour
2 Tsp Baking Powder
21 gm Baking Soda
1 Tsp Salt
2 Tsp Cinnamon
420 ml Oil
1.25 Kg Sugar
2 lb Pumpkin Puree
8 Eggs
390 ml Water
200 gm Chopped Toasted Pecans
Procedure

1. Coat four loaf pans with a light film of fat or use appropriate pan liners. Sift together the flour, baking powder, baking soda, salt and cinnamon.

2. Combine the wet ingredients in a mixer bowl. Combine with paddle attachment.

3. Add sifted dry ingredients and blend until just incorporated scraping as needed. Incorporate nuts.

4. Scale 851g batter into each pan. (you can get away with eyeballing it evenly if you have to) Tap to get rid of bubbles.

5. Bake @ 350f for 1-1.5 hours.
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I usually do a half recipe when doing it at home and only add nuts to one loaf as the kids don't like them.

janelleTG
20-03-11, 12:11 PM
Thanks for the recipe. I look forward to trying it. My husband loves pumpkin bread, but all the recipes I've tried, it never comes as soft a bread as the one we can buy at a country bakery we sometimes visit.

Andrew M. Stewart
20-03-11, 12:55 PM
I make this one quite a bit. You can use the old skewer test to check that they're done. You can also substitute any kind of dried fruit or nuts that you like. It's from the Culinary Institute of America's Professional Cooking textbook. You have to use a scale but scales are really the only way to go with baking. Hope you like it!!