Kathleen Frakes' Fantastic Pumpkin Bread
Try this Kathleen Frakes Fantastic Pumpkin Bread recipe, or contribute your own.
Try this Kathleen Frakes Fantastic Pumpkin Bread recipe, or contribute your own.
- Carbohydrate 1351.4392125 g
- Cholesterol 4230 mg
- Fat 104.4890675 g
- Fiber 16.0643500964642 g
- Protein 168.371755 g
- Saturated Fat 32.2936945 g
- Serving Size 1 1 Serving (2544g)
- Sodium 5314.6196 mg
- Sugar 1335.37486240354 g
- Trans Fat 18.17757025 g
- Calories 6909 calories
Step-by-step
- I used 2 cups Butterscotch chips instead of raisins from my sister Peggys suggestion and it was great that way.
- Combine all ingredients and mix " vigorously ".
- Divide batter into 3( 8 1/2 x 4 1/2 Baby Food Bars greased and floured loaf pans or 2 ( larger loaf pans ).
- In a preheated oven, bake at 350 degrees for 1 to 1 1/2 hours or until toothpick comes out clean when inserted into center of bread.
- Let bread cool in pans on wire rack.
- Freezes beautifully.
- If you use the butterscotch chips I let the bread cool in pan about 15 to 20 minutes then used a knife around the edges of the pan and remove the bread from the pan, then put bread onto wire racks to cool completely.
- If you wait to long for the bread to cool in the pan with the butterscotch chips the bread is very hard to get out of the pan and the bread will probably stick to the pan and you just get a mess of bread chunks.
- I hope this works well for you Cat in the Hat.
- My wifes friends at work just loved it.
- It makes the house smell great too while your cooking it. :0) !!! Posted to Bakery-Shoppe Digest V1 #429 by MOPSIE9607@aol.com on Dec 1, 1997
Why does a heavy batter studded with pumpkin puree and oil sometimes sink in the middle instead of rising evenly? Achieving a stable crumb structure relies entirely on balancing moisture with flour strength and proper leavening distribution. High-fat quick breads demand vigorous mixing to emulsify the salad oil and whole eggs thoroughly, creating a uniform suspension that traps carbon dioxide released by the baking soda. Without this initial aeration, dense pureed squash weighs down the gluten network, resulting in gummy pockets throughout the loaf.
Moisture Control and Starch Gelatinization
Freshly cooked pumpkin carries significantly more variable water content than canned varieties, which can inadvertently throw off the hydration ratio of the dry ingredients. Weighing the squash or draining excess liquid prevents the batter from becoming too wet, ensuring the interior starches gelatinize correctly at 350 degrees Fahrenheit. Spices like cinnamon, nutmeg, cloves, and molasses add heavy particulate matter that interferes with gluten development, requiring the full three and one-half cups of sifted all-purpose flour to provide adequate structural scaffolding.Managing Pan Release and Cooling Windows
Baking times vary widely from one hour to one hour and thirty minutes depending on whether the batter is divided among three smaller loaf pans or two larger ones. Inserting a wooden toothpick into the exact center of the bread serves as the primary visual and textural test for doneness; it must emerge completely clean of wet crumbs. Letting the loaves rest in their greased and floured pans for precisely fifteen to twenty minutes allows the exterior crust to firm up just enough for safe inversion onto a wire rack without structural collapse.
