At Burchell's White Hill Farmhouse Inn in Minden, Nebraska, Bob and Linda Ard make this moist, spiced bread with homegrown heirloom pumpkins, but this version of their recipe use the canned puree.

Source: Midwest Living

Gallery

Recipe Summary

prep:
25 mins
bake:
55 mins to 1 hr at 375°
cool:
10 mins
stand:
overnight
Yield:
Makes 2 9-inch loaves (32 servings).
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2x2-inch loaf pans; set aside. In a large mixing bowl, beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.

    Advertisement
Instructions Checklist
  • In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger and cloves. Alternately add flour mixture and the water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. If you like, stir in raisins and walnuts. Spoon batter into the prepared pans.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake in a 375° oven for 55 to 60 minutes for the 9x5-inch loaves; 40 to 45 minutes for the 8x4-inch loaves; or 35 to 40 minutes for the 7-1/2x3 1/2-inch loaves or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

Nutrition Facts

158 calories; total fat 5g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 24mg; sodium 157mg; potassium 50mg; carbohydrates 26g; fiber 1g; sugar 16g; protein 2g; trans fatty acidg; vitamin a 2041IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

Reviews