Channel: Jen Smith

Category: Howto & Style

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Description: PUMPKIN BREAD makes 2 loaves Ingredients 2 cups of fresh pumpkin guts (the stringy part separated from the seeds) 3 1/2 cups all-purpose flour 3 cups sugar 2 tsp. baking soda 1 1/2 tsp. salt 2 tsp. cinnamon 2 tsp. nutmeg 4 eggs, beaten 1/2 cup water 1 cup vegetable oil 1 cup chopped pecans Optional: Raisins (add 1 cup if using in both loaves or 1/2 cup if adding to only half the batter) Instructions Preheat oven to 350F. Use your fingers and a pair of scissors to separate the pumpkin guts, making sure they are mixable in the batter. (I prefer to put the pumpkin guts in the food processor instead, pulsing until it is no longer stringy.) Combine flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. Add eggs, water, oil, and pumpkin. Stir until blended. Add nuts, and raisins if you choose. Mix well. Pour into two 9x5" loaf pans. Bake for 1 hour. Cool slightly, then transfer to a cooling rack. If you like cinnamon, you may want to add a little more than what the recipe calls for. Follow me on Twitter: twitter.com/PhillyChic5