One of my Art College Mentors used to bring her wonderful pumpkin bread mini loaves to the Westmont Art Center in the Fall and it would be such a lovely breakfast- I have carried on the tradition of making this bread every 1st of October (along with my old college roommate Julia). This recipe creates an army supply that usually lasts most of the month with plenty to spare. perfect paired with hot chai tea on a crisp Autumn morning.
Priscilla Fossek's Pumpkin Bread
6 cups cooked pumpkin, mashed
9 cups sugar (evaporated cane juice is healthier... we think)
3 cups oil
9 teaspoons cinnamon
5 teaspoons nutmeg
2 cups water
11 cups flour
6 teaspoons baking soda
4.5 teaspoons salt
here is where I personally alter the original recipe... the original calls for
3 cups chopped nuts
but I prefer
2 cups dried cherries
1 cups chopped up dark Dove chocolates
Combine dry ingredients and set aside.
In a large bowl mix sugar, oil, eggs, water, and pumpkin. Gradually add dry ingredients to this mixture.
Add nuts and 1 cup of raisins (notice she didn't list those raisins in the ingredients... afterthougt?)
Or ignore Priscilla & make it a Star special by adding CHERRIES & CHOCOLATE!
Bake in an assortment of cake and bread pans at 350 degrees until toothepick comes out clean.
The times will vary depending on the size of the pan.
Yeah & if that doesn't drive you nuts, I have personally averaged For mini bread loaves to be around 25-30 minutes. Mini muffins are more like 15-18 minutes.
PS if there was another recipe you wanted leave a comment and ask me cuz I forgot what other recipes you asked for- sorry!
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