Pumpkin Bread

this is going to be a quicky…

A while ago I got a pumpkin with my CSA box.  It has now been magically transformed into wonderful pumpkin bread (and six cupcakes).

Preparing the pumkin was a little messier than I would have liked…

But it was worth it!

Pumpkin Bread

3 cups flour

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1 tbsp. and 1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 eggs

1 ¼ cups vegetable oil

1  ¼ cups sugar

½ cup brown sugar

2 cups pumpkin puree (canned or otherwise.  Boiled the peeled pumpkin in 2 tsp brown sugar and then blended with a couple of tbsp soy milk)

-Combine dry ingredients and set aside.

-Beat eggs, vegetable oil, sugar and pumpkin puree.  With an electric blender, slowely add dry ingredients to wet until completely mixed.

-Bake in well buttered pan at 350 until a toothpick comes out clean.

Frosting displayed on the cupcake is a mixture of powdered sugar and lemon juice.  The bread is very sweat as is though, so I don’t think frosting is necessary.

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About cookingcampus

I'm a graduate student trying to stay happy and busy and pursue the things I love.
This entry was posted in Bread, Dessert and tagged , . Bookmark the permalink.

2 Responses to Pumpkin Bread

  1. Patty says:

    It looks wonderful, very high and round. My friend made me acorn squash soup today from baked, then pureed, squash. I’m getting in the autumn mode, so bread might be next. I have to take something to an all-day chorus rehearsal Saturday.

  2. Pingback: Pumpkin Cupcakes « Origins of the Cook

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