Pumpkin Bread
This pumpkin bread recipe is from my Great Grandma Abbott. She lived to be 108 years old! I grew up with this pumpkin bread and make it every fall, and sometimes during the other months. Her recipe calls for much more sugar, but I cut that in half. I also added the pepita seeds for a nice salty crunch.
The recipe makes quite a lot, so I made one loaf and several Mini Loaves in the new Forteez Mini Loaf Tray. I hope you enjoy it as much as I do.
bonCook tools used: Perforated Baking Sheet, Forteez Loaf Mold or Flexipan Large Mold, Forteez Mini Loaf Tray
Ingredients
2 cups pumpkin puree
4 eggs (room temperature)
1 cup oil
2/3 cup water
1 1/2 cups sugar
Sift together
3 1/2 cups flour
2 tsp soda
1 tsp baking powder
1 1/2 tsp salt
2 tsp pumpkin pie spice
Pepita Seeds for topping
Instructions
Preheat the oven to 325 degrees F. Place the Foreteez Loaf Mold or Large Flexipan Loaf Mold on a Perforated Baking Sheet.
Combine pumpkin puree, eggs, oil, water, and sugar in a large mixing bowl. Combine ingredients in a stand mixer or with a whisk.
Add the sifted dry ingredients until mixed in. Do not over mix.
Fill the Loaf Mold 2/3 full, and sprinkle with pepita seeds. Bake for 35-40 minutes, or until an inserted toothpick comes out clean.
Let cool for 15 minutes before unmolding. Cool completely. Wrap in saran wrap or in a sealed container. I like to store them in the refrigerator.
* Makes 2 loaves + mini loaves or mini muffins.