Tuesday, October 28, 2014
Halloween Soup. A couple of years ago, I tried another recipe that was supposed to be Copycat Kneader's Pumpkin Bread, but I think I like this one I've made forever better. I usually triple the batch because then it uses 1 large can of pumpkin. A triple batch makes 2 large and 5 small loaves (a nice Halloween gift to share.)
1 1/2 cup sugar (4 1/2 cups if you're tripling)
2 eggs (6 eggs if you're tripling)
1 teaspoon cinnamon (1 Tablespoon if you're tripling)
1/2 teaspoon salt (1 1/2 teaspoon if you're tripling)
1 teaspoon soda (1 Tablespoon if you're tripling)
1 2/3 cup flour ( 5 cups if you're tripling)
1/2 cup oil (1 1/2 cup oil if you're tripling)
1 cup pumpkin (1 large can pumpkin if you're tripling)
1/2 teaspoon baking powder (1 1/2 teaspoon if you're tripling)
1/3 cup water (1 cup if you're tripling)
In your mixer, mix together the sugar and eggs. Turn off the mixer and add all of the dry ingredients, then mix together. Add the pumpkin and water and blend until well mixed. You can add chocolate chips, raisins, or nuts if you'd like. Pour into a greased loaf pan.
Bake at 350 for 45-55 minutes (depending on size of the loaves) Test by sticking a skewer or pick into the center. Remove from pans and cool on wire rack. This bread freezes well.