Ellijay Pumpkin Bread

    During these difficult and uncertain times, we all need a little comfort. While home for Thanksgiving, why not whip up a tasty treat great for breakfast, snacks or dessert. 

    This will fill your home with wonderful aromas and your tummy with deliciousness.


    Try this recipe at home with the kids. It's easy, fun and delicious.  And, yes, this recipe makes three loaves! Perfect for a big family, or sharing with neighbors!
    Preheat oven to 350 degrees.
    Grease three medium loaf pans.
    Mix Dry Ingredients and set aside:
    3 1/2 cups plain flour
    3 cups sugar
    2 teaspoons baking soda
    1 1/2 teaspoons salt
    1 teaspoon cinnamon
    teaspoon nutmeg
    1/2 teaspoon ground cloves
    1/4 teaspoon ginger

    Blend Wet Ingredients in a Large Mixing Bowl:

    1 15oz can of pumpkin puree

    4 eggs

    1/3 cup water

    1/3 cup OJ

    1 cup vegetable oil


    Gradually Add Dry Ingredients to Wet Mixture and incorporate thoroughly. Use a wisk, hand mixer or stand mixer, whichever is best for you. You can incorporate dried cranberries and nuts into the batter, if you like.


    Once the ingredients are thoroughly mixed, pour equal amounts into each loaf pan and let settle. Place on the center rack of the oven and cook for 60 minutes. 


    When done, check with a toothpick to ensure the loaves are completely cooked. Let cool on a wire rack before removing from pans.



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