Ingredients
-
1
-
2
-
1/2
-
1/3
-
1
-
1 3/4
-
1
-
1/2
-
1
-
1/4
-
-
-
-
-
Directions
Moist Pumpkin Bread,VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. use Libby’s brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It’s best served after it has mellowed for one day. A family favorite.,One of my worst baking experiences ever. Followed recipe exactly (except doubled spices). Batter far too wet. Turned out raw even with extra time in oven. Would leave zero stars if I could.,Sorry, this recipe is way off. Cooking time is definitely wrong, it takes substantially more time to cook this through, and by the time that happens, parts of the loaf start getting tough while parts are still almost custardy. And it is amazingly bland. I let this sit, wrapped for a day before trying it and its almost flavorless to me, in comparison to other pumpkin breads Ive had. Nope!
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Steps
|
1
Done
|
In a Medium Size Bowl Beat Eggs and Mix With Sugar, Oil, Water and Pumpkin. |
|
2
Done
|
in Another Bowl Mix Flour, Baking Soda, Baking Powder, Salt, Nutmeg, Cinnamon and Pumpkin Pie Spice. Combine Wet Ingredients With Dry Ingredients Only Until Just Blended. Do not Overmix. |
|
3
Done
|
Pour Into a Greased and Floured Loaf Pan. This Bread Fits Perfectly in an 8.5 X 4.5 Loaf Pan. Bake in a 325 Degree Oven For 50 to 60 Minutes. |
|
4
Done
|
For Topping: in a Small Saucepan Mix Butter, Brown Sugar and Milk. Boil Only 2 1/2 Minutes While Stirring Constantly. Immediately Drizzle on Top of Loaf. Sprinkle With Chopped Pecans and Press Pecans Lightly Into Topping. |
|
5
Done
|
Wrap and Store Until Next Day For Serving. This Will Keep Moisture Inside. It Is Ok If Bread "sweats" While Wrapped. |
