Pumpkin Bread
My mother made this as far back as I can remember, and I still make it today and love it. Its a sweet bread and always reminds me winter is on the way.
My mother made this as far back as I can remember, and I still make it today and love it. Its a sweet bread and always reminds me winter is on the way.
- Carbohydrate 917.153505 g
- Cholesterol 1586.25 mg
- Fat 128.00020875 g
- Fiber 15.4107376021743 g
- Protein 80.34904875 g
- Saturated Fat 20.43952125 g
- Serving Size 1 1 Loaf (1570g)
- Sodium 1491.85050151027 mg
- Sugar 901.742767397826 g
- Trans Fat 9.251334 g
- Calories 5005 calories
Step-by-step
- Mix All ingrediants in bowl.
- Pour into 4 well greased loaf-pans.
- Bake at 350 for 1 to 1 1/2 hours.
Pumpkin puree carries substantial moisture that dictates the dense, tender crumb of this traditional American quick bread, functioning as the primary structural agent alongside eggs and oil.
- Whisk the flour, baking soda, cinnamon, nutmeg, and salt thoroughly before incorporating them into the wet ingredients to distribute the leavening agent evenly and prevent bitter pockets of soda in the finished loaf.
- Grease all four loaf pans thoroughly with shortening or butter, dusting the interior surfaces lightly with flour to ensure the high-sugar batter releases cleanly after baking.
- Bake the loaves at 350 degrees Fahrenheit, checking for doneness between 60 and 90 minutes by inserting a wooden skewer into the center until it emerges clean.
- Replace the vegetable oil with melted coconut oil at a one-to-one ratio if a subtle tropical note is desired, though neutral oils preserve the pure spice profile.
- Store completely cooled loaves wrapped tightly in plastic wrap at room temperature for up to three days, or freeze them for longer preservation.
Quick bread batters require minimal mixing once the flour is introduced to avoid gluten overdevelopment that results in a tough texture. Properly cooled loaves slice much cleaner when rested for at least twenty minutes out of the oven.
