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This loaf can be made with any cooked mashed squash, yams, or sweet potatoes.

Preheat the oven to 350. Grease a 9×5“ loaf pan.

Whisk together:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp grated or ground nutmeg
  • 1/4 tsp ground cloves

Combine in a small bowl:

  • 1/3 cup milk or water
  • 1/2 tsp vanilla

Beat in a large bowl until fluffy:

  • 6 tablespoons (3/4 stick) butter, softened OR 1/3 cup vegetable shortening
  • 1 1/3 cups sugar OR 1 cup suar plus 1/3 cup packed brown sugar

Beat in, one at a time:

  • 2 large eggs

Add and beat on low speed until just blended:

  • 1 cup cooked or canned pumpkin puree

Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.

Fold in:

  • 1/2 cup coarsely shopped walnuts or pecans
  • 1/3 cup raisins or chopped dates

Pour into the prepared pan and spread evenly. Bake until a toothpick or skewer inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

source: Joy of Cooking tags: vegetarian, can be made pareve

recipes/breads/pumpkin_bread.txt · Last modified: 2017/12/19 19:42 by admin

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