Thursday, December 11, 2008

Beverly's Pumpkin Bread

This pumpkin bread is seriously good. It's also one of the easiest recipes you'll ever make. Beverly, who is the master scone-maker at work, serves mascarpone (an Italian cream cheese) on the side. I love the combo because the mascarpone is rich but not sweet, so it tempers the sweetness of the bread (I dislike overly sugary toppings on already-sweet baked goods). I made it on Thanksgiving morning, and it was easier than pie.

Beverly's Pumpkin Bread
4 eggs
1 can (15 or 16 oz.) pumpkin
1 cup oil
2/3 cup water
3 cups sugar

Beat all the ingredients together until smooth.

3¼ cups flour
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
2 tsp baking soda

Sift all the dry ingredients together, then beat them into the first batch of ingredients until smooth. Pour into 2 greased and floured bread pans. Bake in a preheated 350° oven for about 1 hour. That's it!

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