Monday, 16 July 2007

Pumpkin Loaf

This is one of our favourite quick breads. The loaf is easy to make, moist, cuts well and keeps well. The recipe can be adapted and changed and is difficult to ruin. I have seen it in a number of cookbooks and magazines over the years with slight variations.

Preheat oven to 350F and prepare two standard loaf pans, either lining them with foil or greasing them.

3-1/3 cups flour (I use half whole wheat)
1-1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
4 eggs
1 cup oil
2 cups cooked pumpkin or applesauce
1/2 to 1 cup nuts, raisins, cut up dates or combination (optional)

Mix dry ingredients in a large mixing bowl. Make a well in the centre of the flour and add the eggs, oil and pumpkin. Stir until well blended. Add fruit/nuts if desired and place in loaf pans.

Bake for 45 minutes or until toothpick inserted in middle comes out clean.
This recipe also works as muffins. Bake for 15-20 minutes at 375F.

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