Saturday, November 20, 2010

Trial and Error.

Kyle came in town for our friend's wedding and of course I put him to work in the kitchen. Lol! My mom was about to get rid of her pumpkins and so I decided that we should make pumpkin bread. I have always wanted to make it with "real" pumpkin that we scooped out ourselves. So Kyle scooped out the pumpkin while I mixed the dry ingredients. We decided not to put the nuts and raisins in it because we don't care for them (hey...we thought it would be okay). We also 1/2ed the recipe because it called for 4 cups of flour and 4 cups of thats a lot of stuff for 1 bowl. So we made quite a few adjustments. Kyle did a great job scooping out the pumpkin and then putting it into the mixer.....

Here are is the ingredients mixed together with the 2 cups of pumpkin....

The completed bread....

So since we did a lot of adjustments, it didn't turn out very good. I think we should have added some extra sugar to make the "puree" and some water (we did add a little milk to the mix). It was edible, just a little bitter and not delicious. Overall, it was fun, but I wouldn't make it again the same way.

Pumpkin Bread

5 cups Flour, Lightly Fluffed
4 cups Sugar
4 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Cloves-forgot to put in...hehe
3 teaspoons Cinnamon
4 cups Pumpkin Puree' (canned Or Fresh)-I used fresh
1 cup Oil
1-½ cup Chopped Nuts-we decided not to use these
1 cup Raisins (or Half Raisins And Half Dried Cranberries)-we decided not to use these

Preparation Instructions:
Mix together dry ingredients. Add pumpkin and oil. Mix well. Add nuts and raisins/dried cranberries. Mix well. Pour into 3 well-sprayed loaf pans or muffin tins. Bake at 350F for 30-45 minutes. Remember to test to make sure they have baked all the way through. Cool for 5 minutes and remove to a cooling rack. Freezes well.

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