Sunday, September 21, 2008

Pumpkin Bread

This bread makes your kitchen smell so good mmmm! I use left over butternut squash if I have it or canned pumpkin works too. I think this tastes even better if you make it a day or two ahead3 Cups baked fresh pumpkin or butternut squash -- or you can use 1 (15 ounce) canned pumpkin puree
4 Eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
2 handfuls raisins ( I use golden raisins and they are optional of course)

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2 In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl., whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3 Bake for about 50 minutes (may take longer) in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


Anonymous said...

Hi La Chelle..
What is the best way to roast in the oven a whole turkey breast?

Anonymous said...

Do you have any info on how our MOM used to make my Lemon cake thing? It had to be made then stored in the refridgerator, so it was ready for the next day. She Passed when I was 19 and neither Grandma or anyone else knows how to make it? It was NOT BAKED, just took a couple of hours to make on the kitchen counter, then put in the refridgerator over night.
Any info helpful.

Anonymous said...

Dear La Chelle...
I remember on one of the holidays someone made "What" I would call Chowmein noodles and chocolate treats. Any idea who made them? Pris, Aunt Mary Anne
or maybe Bessie?