Pumpkin Bread-FALL/XMAS
From the Kitchen of: Martie M
NOTE TO SELF: FIRST, Measure ALL INGREDIENTS, Use plastic 1-cup measuring cup for pumpkin, oil & sugar... much easier to use & more precise!
In a small glass, stir the salt, soda & spices together to blend well, then add that to the flour, stir well and set aside..
Preheat oven to 325
In Large Deep Bowl add the Next 5 ingredients, in order, one at a time; stirring well after each. Then slowly stir in flour mixture, scraping bowl, until just blended. Using a long-handled ladel, that's about a little bigger than 1/2 cup, (loosely fill, just less than full) pour batter into the loaf cups to reach just above the half-way point, pouring evenly among all the loaves.
Best pan size: pan of 8, 3 1/2 inch loaves
Best to use loaf-pan liners
Best way to fill the liners with the batter! *long-handled ladel
*BAKE EACH PAN OF 8 SEPARATELY, 25 min.
Leave in loaves pan or on cookie sheet until completely cooled, then move to a cooling rack for couple hours. Then wrap indivually with Parchment Paper & store in tupperware in frig or freezer.
Other pan size options:
3 inch square individual stand-alone baking cups - bake 25-29 min
4 inch pans-bake 27-28 min
5 inch pans-bake 28-30 min
Last Modified: December 4, 2021