|
PUMPKIN BREAD
|
||||||||
| 2 (9x4x4-Inch Loaves) 3 Cups Granulated Sugar 1 Cup Vegetable Oil 2 1/4 Cups Pumpkin, Canned 4 Eggs, Lightly Beaten Place in mixer bowl. Mix for 10 minutes on medium speed of electric mixer. Scrape bowl and beaters. 4 Cups All-Purpose Flour 1 3/4 Teaspoons Baking Soda 1 Teaspoon Baking Powder 1 1/4 Teaspoons Salt 1 Teaspoon Ground Cinnamon _ Teaspoons Ground Nutmeg Sift together. Set aside. 2/3 Cup minus 2 Teaspoons Water Add dry ingredients and water alternately to creamed mixture, beginning and ending with dry ingredients. Mix 3 minutes on low speed. Scrape bowl and beaters. Divide batter between 2 greased 9x4x4-inch pan. Bake at 350 degrees F for one hour or until done. Cool 30 minutes before removing from pan. Cool. Wrap in foil to store. Keeps best if refrigerated. |
||||||||
|
This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
||||||||
|
||||||||