RECIPE: Auntie Biz's Pumpkin Bread
by Elizabeth Anne Randolph
1 1/2 cups all-purpose flour
1 cup sugar
1/2 tsp sea salt
1 tsp baking soda
1/3 can pumpkin puree (1 lb. 13 oz. can)
1/2 cup canola oil
1/4 cup water
2 eggs
1/4 tsp. nutmeg, 1/4 tsp. cinnamon, 1/4 tsp. allspice
1/4 cup chopped slivered almonds
1/4 cup currants
Preheat oven to 350 degrees. Sift together, flour, salt, sugar, and baking soda in one bowl. Mix together pumpkin, oil, eggs, water, and spices in another bowl. Combine wet and dry ingredients. Stir in almonds and currants. Pour into buttered and floured 9X5X3 loaf pan. Bake approximately 55 to 60 minutes, until toothpick comes out clean from center of loaf. Dump out bread from pan to cool on rack.
1 1/2 cups all-purpose flour
1 cup sugar
1/2 tsp sea salt
1 tsp baking soda
1/3 can pumpkin puree (1 lb. 13 oz. can)
1/2 cup canola oil
1/4 cup water
2 eggs
1/4 tsp. nutmeg, 1/4 tsp. cinnamon, 1/4 tsp. allspice
1/4 cup chopped slivered almonds
1/4 cup currants
Preheat oven to 350 degrees. Sift together, flour, salt, sugar, and baking soda in one bowl. Mix together pumpkin, oil, eggs, water, and spices in another bowl. Combine wet and dry ingredients. Stir in almonds and currants. Pour into buttered and floured 9X5X3 loaf pan. Bake approximately 55 to 60 minutes, until toothpick comes out clean from center of loaf. Dump out bread from pan to cool on rack.
posted by Elizabeth Van Cleve Randolph | 10:54 AM
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