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Half Moon Bay Pumpkin Bread
3 c Sugar, granulated 3 1/2 c Flour, all-purpose 1/2 t Salt 2 t Baking soda 1 t Cinnamon 1 t Nutmeg 4 lg Eggs 1 c Vegetable oil 2 c Pumpkin (cooked) 2/3 c Water 1 1/2 c Walnuts, chopped Cream cheese (optional; -for serving) Preheat the oven to 350 degrees F. Butter your containers well. Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It`s easier to get all the lumps out if you use an electric mixer. Stir in the walnuts with a wooden spoon. Pour the batter into the containers, filling each only half to two-thirds full. Bake for 60-90 minutes, depending on the sizes of your containers. If you`re using a very small container, start checking much sooner. The bread is done when a toothpick in the middle comes out clean. Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack. For baking containers, you can use a loaf pan, metal cans, or whatever. I usually use 1-pound coffee cans, and it takes three of them. If you want tiny loaves, you could probably use soup cans. NOTES: * A dessert bread made from pumpkins -- Every year in Half Moon Bay, California there is a Pumpkin Festival, at which prizes are given for the largest pumpkin in the world. Never mind that for the last two years the winner has been in Nova Scotia: the citizens of Half Moon Bay take pumpkins very seriously. At Christmas time in Half Moon Bay, people give each other little tins of this bread as presents. I also take it backpacking, because it`s pretty resistant to being squashed (and tastes fine even when it is). Yield: 3 1-pound loaves. * I think the nuts are important in this recipe. Unless you absolutely hate them, leave them in. * It`s not necessary, but you can serve some good cream cheese with it to spread on the slices if you like. : Difficulty: easy to moderate. : Time: 15 minutes preparation, 90 minutes cooking. : Precision: measure the ingredients. : Vicki O`Day : Hewlett-Packard Laboratories, Palo Alto, California, USA : hplabs!oday : Copyright (C) 1986 USENET Community Trust |
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