anybody have a safe recipe for pumpkin bread?

Posted on: Sun, 11/16/2003 - 8:08pm
KATHYANN's picture
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Joined: 09/29/2001 - 09:00

Hi everyone,
Does anyone have a safe pumpkin bread recipe for PA only. I would love to make it on Thanksgiving and havent found a recipe that I like.I tried making it last year but it came out to wet in the middle sort of like it was still uncooked, but the taste was good I don't know what I did wrong with it. Hope you can help me out.. thanks Kathy Ann

Posted on: Tue, 11/18/2003 - 12:01pm
KateB's picture
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Joined: 05/11/2004 - 09:00

Hi Kathy Ann,
Here's my favourite pumpkin bread recipe. I don't know if it's 'safe', you will have to judge that for yourself. By the way, I hate pumpkin pie and love this bread [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
PUMPKIN APPLE BREAD
3c all purpose flour
3/4 tsp salt
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1/4 tsp allspice
1 can pumpkin (398 ml)
1/4 c vegetable oil
1/4 c unsweetened applesauce
1/4 c milk
2 1/4 c granulated sugar
4 large eggs, beaten lightly
3 medium apples, peeled, cored and finely chopped
Topping
2 tbsp packed brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
Method
Preheat oven to 350 degrees F and lightly grease two 9" x 5" (2L) loaf pans (or 24 muffin cups). Mix the topping ingredients.
In a large bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice.
In another large bowl, mix together pumpkin, oil, applesauce, milk, sugar and eggs. Add the flour mixture to the pumpkin mixture, stirring until combined. Fold in the apples and divide the batter between pans or fill muffin cups until 3/4 full.
Sprinkle topping over each loaf or muffin. Bake the loaves on middle rack of oven for about 60 minutes or until tester comes out clean. (Check after 50 minutes, but can take up to 1h 15m) Muffins take about 20 minutes.
Cool loaves in pans, on a rack, for 15 minutes, remove from pans and cool completely before slicing. Wrap well and keep leftovers in refrigerator for up to one week, or freeze for one month.
Yield: 2 loaves or 24 muffins
Note: I always find that time seems to vary for this type of bread. Use a toothpick to check the centre - if it comes out clean, it's ready, if it has gooey stuff on it, it's not [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Using the applesauce cuts the fat in half for this recipe - if you don't care or don't have applesauce, double the oil (to equal 1/2 c total)
Enjoy!

Posted on: Tue, 11/25/2003 - 4:30am
anonymous's picture
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Joined: 05/28/2009 - 16:42

KateB, just wanted to say thanks for a great recipe! My kids and I made this with no changes, and it came out great! Ate it like cake (still warm from oven) with whipped cream the first night, even better the second day served sliced as a snack. Yum! Will make more for Thanksgiving, and whenever else we feel like it. I like that it makes 2 good sized loaves, one seems to disappear too quickly.
------------------
Neil's Mom

Posted on: Thu, 11/27/2003 - 12:05pm
KateB's picture
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Joined: 05/11/2004 - 09:00

Neil's Mom,
Glad you liked it - it is one our favourites. By the way, I am also Mum to Neil [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

Peanut Free Store

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