Wednesday, July 23, 2008

DIBS Recipe Number 4

This is a recipe for Pumpkin Bread. It makes 2 loaves. I haven't tried it YET but it has numerous rave reviews on recipezaar. Here is the link for the recipe I hope to make it for our CIJ Family Dinner this Friday!!!

DIBS setup goes like this

Quart Size Bag- 3 cups sugar
Quart Size Bag- 3 1/3 c. Flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1/2 tsp nutmeg
3/4 tsp ground cloves


2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves
1-Heat oven to 350.
2-in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
3-Beat until well mixed.
4-Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
5-Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
6-Grease two 9 x 5 inch loaf pans and dust with flour.
7-Evenly divide the batter between the two pans.
8-Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
9-Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
10-Slice and serve plain, buttered, or with cream cheese.
11-Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

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