Ole Timey Pumpkin Bread Food

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

OLD-FASHIONED PUMPKIN BREAD

Steps:

• Preheat oven to 350F. Grease two 9"x5" loaf pans.
• Combine sugar and shortening in the bowl of a stand mixer.
• Add eggs, one at a time, mixing until incorporated.
• Add water and mix well to combine.
• In a separate bowl, combine flour, salt, cinnamon, nutmeg, and baking soda.
• While mixer is running on low speed, alternate adding dry ingredients and pumpkin puree, in 3 additions.
• Once dry ingredients and pumpkin puree are incorporated, divide batter between prepared pans.
• Bake for about 60-75 minutes, or until a toothpick inserted in the center comes out clean.

OLD-FASHIONED PUMPKIN BREAD

Steps:

• 1. Preheat oven to 350 degrees. Using a mixer, combine all wet ingredients and sugar, mixing only until they are well incorporated.
• 2. Now combine the remaining dry ingredients (except pecans) in a separate bowl.
• 3. Then using a measuring cup or large spoon, slowly add in scoops of dry ingredients mixing well between each addition, do not over mix batter.
• 4. Once dry ingredients are mixed in well, add in pecans being sure to mix them in evenly.
• 5. Grease and flour 2 bread pans.
• 6. Fill pans halfway with batter.
• 7. Bake at 350 degrees for 45 - 60 minutes.
• 8. **Note: This recipe originally calls for it to be baked in 3 (1 lb) coffee cans. But since they no longer make the metal coffee cans you can use the bread pans. If you do happen to find the coffee cans, then by all means use them. It gives the bread a really nice design.**

GRANDMA'S PUMPKIN BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, pumpkin and water (mixture will appear curdled). Combine the flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PUMPKIN & GINGER TEABREAD

Steps:

• Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
• Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
• Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.

OLD-FASHIONED PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• Beat eggs slightly; beat in remaining ingredients.
• Pour into pie shell. Bake 15 minutes.
• Reduce oven temperature to 350 degrees. Bake 45 minutes loner or until a knife inserted between the center and edges comes out clean. Cool.