Christina’s Pumpkin Bread Country of Origin: USA Yield: 1 loaf Prep time: 20 minutes Total time: 1 hour
Ingredients 3 1½c ½ tsp 1 tsp ¾ tsp ½ tsp each: ¼ tsp 1/3 c ½c 2 8 oz.
Flour Sugar Baking powder Baking soda Salt Cinnamon, nutmeg, allspice Cloves (optional) H2O Oil Eggs Canned pumpkin
Directions 1. Preheat oven to 350°F. Grease and lightly flour one regular loaf pan. 2. Combine dry ingredients. Make a well in the flour mixture. Pour in 1/2 c oil. Add pumpkin, H2O, and eggs. Mix together. Pour into prepared pan(s). 3. Bake on center oven rack until top is firm and toothpick inserted comes out dry. Bake approximately 35 min for muffins or 50 min for a loaf. When bread is cooled, remove from pan(s). Did you know…
Christina Chang
Novel protein, Pr-2 that was identified in pumpkin rinds inhibited the growth of multiple fungal pathogens. (Park et al, 2009, J. Agric. Food Chem)
45
