Pumpkin Bread Lion House Food

PUMPKIN BREAD

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.

LION HOUSE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease well 2 large 8x4-inch loaf pans; set aside.
• Mix oil, eggs, and pumpkin in mixing bowl; beat well.
• In separate bowl, sift together flour, sugar, salt cinnamon, nutmeg, and baking soda.
• Add to pumpkin mixture and mix till blended.
• Stir in pudding mixes and nuts.
• Pour into prepared loaf pans.
• Bake for 1 hour. Makes 2 loaves.

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.

DOWNEAST MAINE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
• In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
• Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

RED LION INN PUMPKIN BREAD

Steps:

• Preheat oven to 375 degrees.
• Grease two loaf pans, 24 muffin cups, or 6 mini loaf pans.
• Combine eggs, sugar, oil and pumpkin in a large bowl.
• Stir until smooth.
• Sift together dry ingredients and spices.
• Add to egg mixture along with nuts and raisins.
• Mix thoroughly and fill pans.
• Bake large loaves for 1 hour, 10 minutes; muffins for 35-40 minutes; and mini loaves for 45 minutes.
• Toothpick inserted in middle should come out clean.

LION HOUSE CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees. Prepare two 8x4-inch loaf pans by greasing and flouring or by lining with parchment paper.
• Melt unsweetened chocolate and set aside.
• Wash and grate zucchini; set aside.
• Measure flour, salt, soda, baking powder, and cinnamon into a bowl; stir and set aside.
• Place eggs in mixing bowl and beat.
• Add the sugars, oil, melted chocolate, and vanilla; beat until creamy.
• Add the zucchini and stir together. Mix in dry ingredients until incorporated. Add the chocolate chips and mix inches.
• Pour into pans and bake for 45-50.