Pumpkin Bread
Portion Size: 1 slice
Ingredients: Yields: 16 servings
| Ingredients | Notes: |
| 1 cup honey | Or 1 cup sugar |
| ½ c. margarine | |
| 1 can (16 oz.) solid pack pumpkin | |
| 4 eggs | |
| 4 cups flour | |
| 4 teaspoons baking powder | |
| 1 teaspoon cinnamon | |
| ½ teaspoon nutmeg | |
| ½ teaspoon ground ginger | |
| 1 teaspoon baking soda |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350°F. | |
| 2 | Line 2 rimmed 9 X 5 X 3 loaf pans with parchment paper or spray with non stick cooking spray. | |
| 3 | In a large bowl, cream honey with butter until light and fluffy with electric mixer. Stir in pumpkin. | |
| 4 | Beat in eggs, one at a time, until thoroughly incorporated. | |
| 5 | Sift together remaining ingredients. Stir into pumpkin mixture. | |
| 6 | Divide batter equally between the two pans. | |
| 7 | Bake at 350° F. for 1 hour or until wooden toothpick inserted in center comes out clean. | |
| 8 | Let loaves cool in pans for 10 minutes. | |
| 9 | Invert pans to remove loaves and allow to finish cooling on racks | Store in air tight container for up to 72 hours. May freeze for up to 30 days |
Posted in Bread Recipes, Breads//Biscuits/Muffins
