Pumpkin Bread With No Canned Milk |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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OK so I found this really great recipe and I was about to make it when I realized the canned milk I'd bought at the store didn't make it home with me! I had the pumpkin in the bowl, with the eggs etc mixed in and I couldn't just leave it to waste. So I improvised and what I ended up with was fantastic, here is a side note.... I used fresh pumpkin which is much more wet/moist than canned pumpkin, if you use canned pumpkin use a cup and a half of pumpkin and an addt'l 1/4 of milk. The batter consistency should be batter like thick batter for pancakes... not almost a dough. It will be too dry if you don't use enough pumpkin/milk. lol So if at all possible use fresh pumpkin, happy cooking from Aadria in the Colorado Rockies. Ingredients:
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon pumpkin pie spice (optional) |
1 1/2 cups fresh pumpkin |
1 cup sugar |
1/2 cup milk (2/3 cup if you use canned pumpkin) |
2 eggs |
1/4 cup butter |
1 cup nuts, chopped (i don't ever use nuts) (optional) |
Directions:
1. Mix together flour, baking powder, soda, salt and spices.
2. Combine pumpkin, sugar, milk, eggs and butter.
3. Add wet ingredients to dry ingredients, mix until well blended.
4. Stir in nuts if desired.
5. Pour into VERY well greased loaf pan.
6. Bake at 350°F for 45-55 minutes.
7. NOTE: This has a tendency to stick, make sure you spray the pan very well.
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