Thursday, November 15, 2012

Jenny's Pumpkin Bread

     I'm allergic to nutmeg so I have to modify lots of pumpkin recipes.  Here is a recipe that I came up with a few years ago.  I like to combine the features of several recipes to come up with my own.  This pumpkin bread is yummy -- and you can substitute sweet potatoes (mashed).  Very tasty -- and no nutmeg.

Jenny’s Pumpkin Bread

2 ¼ cups flour
1 tblsp. all-spice
¼ tsp. Cinnamon
2 tsp. baking powder
½ tsp. salt
2 eggs
2 cups sugar
1¾ cups mashed pumpkin (15 oz can) or cooked, mashed sweet potatoes
½ cup vegetable oil
½ cranberries (optional) 
½ cup walnuts or pecans, chopped (optional)
cinnamon/sugar mixture to sprinkle on top

Heat oven to 350 degrees.  Combine flour, all-spice, cinnamon, baking powder, and salt in a bowl.  Mix well.  In a separate bowl, mix eggs, sugar, pumpkin or sweet potato, and oil.  Mix well.  Stir dry ingredients into wet ingredients.  Add cranberries if desired and mix thoroughly.  Spoon into 2 greased and floured 8x4x2 (or 9x5x2) inch loaf pans.  Sprinkle top with chopped walnuts or pecans and then cinnamon/sugar.  Bake at 350 degrees for 55 mins or until a toothpick comes out clean.  Let cool 10- 20 mins.  Remove and let cool completely on rack.  Wrap with plastic wrap.  

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