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Christina’s Pumpkin Bread, USA
Christina’s Pumpkin Bread
Country of Origin: USA
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Yield: 1 loaf Prep time: 20 minutes Total time: 1 hour
Ingredients
3 Flour 1 ½ c Sugar ½ tsp Baking powder 1 tsp Baking soda ¾ tsp Salt ½ tsp each: Cinnamon, nutmeg, allspice ¼ tsp Cloves (optional) 1/3 c H2O ½ c Oil 2 Eggs 8 oz. 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).
Christina Chang
Did you know…
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)
