Pumpkin Bread Christy Garriety Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Sift the flour, cinnamon, baking soda, baking powder, and salt together.
• In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
• Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Steps:

• Mix wet ingredients with a wire whisk.
• Sift together dry ingredients.
• Slowly add dry ingredients into pumpkin mixture, stirring slowly.
• Pour into two greased loaf pans or two greased mini-loaf tins.
• Bake 45 minutes at 350 degrees or until toothpick comes out clean in the center.

Steps:

• Combine pumpkin, oil, eggs, and water. Mix well. Sift together dry ingredients. Add pumpkin mixture. Mix well. Pour into 2 greased and floured 9 x 5 loaf pans. Bake at 350 for one hour and 10 minutes. Cool. If using smaller pans will probably take less time. If you don't have pie spice use l t each ground cloves, nutmeg and cinnamon. Also you could use 1 t soda and 1 t baking powder instead of all soda.