Pumpkin Bread
Deliciousness! Grew up having this at every holiday meal and I now continue to make it with my family. Wouldn't be the holidays without it!
Deliciousness! Grew up having this at every holiday meal and I now continue to make it with my family. Wouldn't be the holidays without it!
- Carbohydrate 974.926385 g
- Cholesterol 423 mg
- Fat 162.58693 g
- Fiber 21.1978505022526 g
- Protein 57.09161 g
- Saturated Fat 13.63547 g
- Serving Size 1 1 Serving (1629g)
- Sodium 2145.0233815 mg
- Sugar 953.728534497748 g
- Trans Fat 11.212453 g
- Calories 5449 calories
Step-by-step
- Combine oil,eggs, pumpkin and water.
- Sift together flour, sugar, cinnamon, salt, nutmeg and baking soda.
- Gradually beat into first mixture.
- Stir in nuts.
- Pour into greased and floured loaf pans(2).
- Bake at 350 degrees for 1 hour or until a toothpick comes out clean.
Why is the center of the loaf still wet while the edges are completely burnt? Chemical leavening agents like baking soda require precise dry-to-wet ratios and active acid sources to lift heavy batters, and pumpkin purée introduces significant moisture that can weigh down the crumb structure if the flour is not measured correctly by weight or proper spoon-and-level technique. Overmixing the batter develops gluten networks excessively, turning a tender quick bread into a tough, chewy vehicle that resists the knife. Sifting the flour, sugar, cinnamon, salt, nutmeg, and baking soda together before integration ensures that the alkaline leavener distributes evenly alongside the spices rather than creating bitter pockets in the finished crumb. Bake the loaves in greased and floured pans at 350 degrees Fahrenheit for one hour, monitoring closely with a wooden toothpick inserted into the deepest center point until it emerges entirely free of wet batter residue. Cool the baked goods completely on wire racks before slicing to allow the internal starches to set fully.
