A friend gave me this recipe, and I love it. It is a simple classic pumpkin bread with a crunchy crumb topping. Feel free to use a little less sugar, it will still be great.
I make six mini-loaves out of this recipes. Yes, the first time I made it, I had to run out and get mini-loaf pans, wondered if I'd use them again, but I have regularly and love them. Perfect for sharing.
I think you could split this recipe between two normal loaf pans but bake longer, making sure the middle is baked through.
1 15oz. can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
For topping:
Mix together with fork:
4 TBS softened butter
3/4 cup white flour
3/4 cup white sugar.
Preheat oven to 350 degrees.
Mix all ingredients together.
Spray six mini-loaf pans with cooking spray.
Evenly divide mix (pans will be about 2/3 full).
Sprinkle topping on each loaf.
Bake for 50 minutes.
yum!! Happy Fall, I'm here on your site looking for a children's book for my first grand baby (girl) drive by shower.....in 2 weeks.
ReplyDeleteEnded up purchasing "the Scarecrow's Dance" because it is Fall now and we are waiting for the baby to be born in mid-December. Also loved (1) the christian undertone and (2) that it is a boyish book (just love to stretch the imagination, and (3) an amazon review remarked on its vocabulary which really attracts me as well. So excited to get the book....and give them a few of our old ones (gotta get them out of storage).
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