Anthurian

Pumpkin Bread

Posted on 26 November 2024

Ingredients

• 2 cups roast squash* (or 15 oz can pumpkin puree)
• 1 cup packed brown sugar
• 1 cup white sugar
• 4 eggs
• 1 cup vegetable oil
• ½ cup milk
• 1 cup whole wheat flour
• 2 ½ cups flour
• 1 tsp baking powder
• 2 tsp baking soda
• ¾ tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp cloves
• ¾ cup raisins (optional)

Directions

Preheat oven to 350°. Grease 4 Handi-foil bread pans

In large bowl, mix together pumpkin, brown sugar, and white sugar. Add eggs 1 at a time then mix in oil and milk. 

In separate bowl, whisk together flour, salt, spices, baking powder, and baking soda until combined.

Fold dry ingredients in with wet ingredients in large bowl. Add in raisins and mix well by hand.

Divide evenly into pans (makes about 4 loaves)

Bake for 40-45 minutes. Then check and bake an additional 5-10 mins, if needed.

After baking, let rest in pan for about 1/2 hour then remove from pan and cool completely.

* To roast squash: Slice squash in half. Place cut-side down in shallow (10×15) casserole with ¾ cup water. Bake in 350 degree oven for 1 ½ hours