Pumpkin Bread III

This recipe has been in my family for generations. It’s incredibly delicious with a wonderful spice flavor. Try to use coffee cans to bake them in - makes all the difference in the world! A wonderful Christmas gift.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 1 pound coffee cans.

Step: 2

Sift together the dry ingredients .

Step: 3

Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended

Step: 4

Evenly distribute the batter between the coffee cans. Bake at 350 degrees F (175 degrees C) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in coffee cans on a rack for 15 minutes. Remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). Cool completely.

Per Serving: 167 calories; protein 1.9g; carbohydrates 25.3g; fat 6.8g; cholesterol 20.7mg; sodium 191.3mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.