Posted in blog, brain injury blog

High-Altitude Pumpkin Bread

I had pumpkin bread recently from the farmers market, and I thought it was so delicious, I’d try it myself.

I was kind of in the baking mood, so I also made these cookies for my friends BBQ this afternoon. Honey? And oats? What could go wrong? But I learned after I made them that the honey really makes the flavor different. It said to add your own extra ingredient, so I added some chocolate chips, which was a mistake, because the honey really alters the way they taste. I should have just left the chocolate chips out.

Here’s the pumpkin bread recipe. It was really good, but the next time I make it, I’ll have to kick up the pumpkin flavor. Does anyone have any ideas?

3 eggs
2 cups sugar
1/2 teaspoon vanilla
1 1/4 teaspoons salt
1/4 teaspoon baking powder
3/4 teaspoon nutmeg
3/4 cup vegetable oil
2 cups canned pumpkin puree
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 cup chopped nuts (optional)
1/2 cup chopped raisins (optional)
1. Preheat oven to 350°F.
2. Beat oil, sugar, and eggs in large bowl until light and fluffy.
3. Add vanilla and pumpkin, mix until well blended.
4. Sift flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Add to pumpkin mixture and beat on low speed until blended.
5. Stir in nuts and raisins if desired. (I added nuts.)
6. Pour batter into 2 9×5 inch loaf pans that have been sprayed with cooking spray.
7. Bake for 60 minutes at 350F or until toothpick inserted in center comes out clean.
8. Remove bread from pans and let cool on rack.
This recipe makes two loaves, and I noticed at the top you can decrease the amount it bakes. Oh well! Now my parents will have some to try.
(Photo from here.)
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Author:

I love good coffee, good bikes, and good people.

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