Another nice little recipe from CookingWithApril (video down below) and a very good way to deal with extra pumpkin. Unlike most pumpkin bars Hesty has tried, these are not greasy and despite the amount of sugar in them, they don't taste sweet at all. My dear sister Hesty says to try these with whipped cream or plain yogurt for a yummy morning breakfast.
| ENGLISH Pumpkin Bread from CookWithApril http://www.youtube.com/watch?v=8p17yxOWZIw 3-1/2c all purpose flour 1t ground cinnamon 1t ground nutmeg 1/4t ground ginger 1/2t ground cloves 2t baking soda 1-1/2t salt 1 (15 ounce) (425g) can pumpkin puree 1c vegetable oil 3c white sugar 2/3c water 4 eggs In a large bowl, combine flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. In a medium bowl, mix pumpkin puree, oil, sugar, water, and eggs. Slowly add wet ingredients into the dry ingredients and mix well. Pour into two greased loaf or cake pans. Bake for 50 minutes at 350F or 175C. ** You can substitute 2 3/4t pumpkin spice in place of the cinnamon, nutmeg, ginger, and cloves. |
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