Thursday, October 2, 2008

Baking day #1 ~ Pumpkin Bread

Today I made 7 loaves of pumpkin bread. Wow did the house smell GOOD!

I made it a goal to make a holiday food item, once a week or every other if it works out that way to, till the holiday season! :-) So this week I set out to make 6 loaves of pumpkin bread. And it ended up being enough for 7! So one for us at home, one for hubby's work (your welcome! haha), and 5 for the freezer.

And the great thing about all this is I can buy my items to bake ahead of time doing Walgreens, CVS, and other frugal shopping to pay for all these AWESOME goodies! It doesn't have to cost alot to have lots of special items to give away or eat during the holiday season! Stay tuned for each weeks baking day!

My niece is here staying with us for fun so she loved helping out! She already ate 2 & 1/2 slices herself LOL!

We had to put it in a bigger bowl to stir it all together! :-)

5 out 2 more in the oven.

5 ready to go into the freezer

Ready to go to hubbys work!

So good!!!

Here's the link to the recipe I used.

Pumpkin Bread (I made 4 and 1/2 batches to make 7 loaves! )

I made a few changes to it here's what I did!

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups canned pumpkin
for the 4 1/2 recipes I used 2 bags of Chocolate chips so per recipe about
1-2 cups depending on how rich you want them!

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 pumpkin. 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.

To freeze wrap well with plastic and then tinfoil and put in Freezer bags and Make a note on bag what it is and date made!



Sherry said...

Yum! We love pumpkin bread and it makes a great gift! Thanks for sharing! :D

Sonshine said...

yum! pumpkin bread is on my baking list too! Yesterday I took the time to bake chocolate chip bread and some coffee cake. :)

amysfinerthings said...

Looks yummy! I'm working on some pear muffins this week... might switch to pumpkin next week.

Robin @ Heart of Wisdom said...

mmmm pass the cream cheese. We do pumpkin bread every year. I'll be posting our no-cook Thanksgiving Turkey cookies soon.

Anonymous said...

Good bread & precious pix's! ~Love, MOM