Bread - Pumpkin

RECIPE 1

Makes one 9x5 loaf 

Freezes Well!

Preheat oven to 350 degrees !!!
Optional: As oven is melting, toast the nuts. And – let the butter soften in the loaf pan. 



Mix dry ingredients well & set aside. 

• 2 cups plain flour
• 1 tsp baking soda
• 1/2 tsp baking powder

--->  Gluten Free:  Replace dry ingredients with 2 cups Pamela's Baking Mix!


Cream shortening, bananas, & sugar. 

• 1 stick butter (or 1/2 cup veg shortening)
• 3 ripe bananas
• 1 cup sugar

Beat in egg.

• 1 egg 

Add dry ingredients & vanilla. 

• 1 tsp vanilla

Stir in nuts. 

• 1/2 cup chopped nuts

Cook for 50 minutes. Oven must be preheated for this time to be correct! Don’t open oven while cooking! Test with toothpick to be sure it’s not too gooey in the middle! In my stoneware 9x5 loaf pan, it was perfect at 50 minutes. 

 If making muffins -

• 18 muffins for 25 minutes
• 12 muffins for 30 minutes

RECIPE 2

Preheat oven to 325.

Mix wet ingredients together. 

• 2 cups sugar 
• 1 cup oil
• 4 eggs
• 1 sm can pumpkin 

Add all dry ingredients and mix.

• 3 1/3 cup Pamela’s Gluten Free flour 

OP

• 3 tsp cinnamon
• 2 tsp nutmeg

Stir in nuts and raisins. 

• 1 cup nuts
• 1½ cup raisins

Pour into greased & floured pans.   If doing muffins, use a measuring cup to fill.  This is faster than using a dipper/scooper. 

Bake. 

• two loaf pans - 65 minutes
• three loaf pans – 50 minutes
• four small loaf pans – ?
• 18-24 muffins – 32 minutes  – This is what I do most often!

You can freeze extras!

NOTES:

• The original recipe called for 3 cups of sugar, but that’s way too much. 
• If you use regular flour, add 2 tsp soda and 1 tsp salt.
• Be careful when measuring the flour - if you use too much, the bread will be dry.