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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Found the base for this Pumpkin Bread Recipe in an old Southern Living Cookbook. My 'Mom's Banana Bread' Recipe has a little 'secret' tip to making it so great - (seperating the eggs and beating the whites...). So, I put 2 and 2 together, and oila! Also, I like the rich spiciness that should accompany pumpkin dishes - thus I added the chinese 5 spice, makes it that much better! This is a great Fall / Holiday Bread - I think you'll agree. Ingredients:
2/3 cup vegetable oil |
1 cup sugar |
1 cup brown sugar |
4 eggs, separated |
2 cups pumpkin, canned |
1/3 cup milk |
1/3 cup water |
3 1/3 cups all-purpose flour |
2 teaspoons baking soda |
3/4 teaspoon salt |
1/2 teaspoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon chinese five spice powder |
1 teaspoon flax seed |
1 teaspoon vanilla extract |
2/3 cup pecans (optional) or 2/3 cup walnuts, chopped (optional) |
2/3 cup dried cranberries (optional) or 2/3 cup raisins (optional) |
Directions:
1. *Cream together oil & sugars at medium speed with an electric hand mixer.
2. *Add egg yolks - one at a time, beating after each addition.
3. *Stir in canned pumpkin, water, & milk.
4. *Combine flour & the next 5 ingredients in a separate mixing bowl, and add to the creamed mixture, a little at a time – mixing well.
5. *Add in Vanilla and the flax seed, - blend.
6. *Meanwhile, beat the egg whites with hand mixer until stiff, (make sure to use clean beaters), whites will form meringue peaks.
7. *Next, gently stir in dried raisins or cranberries, and nuts into the batter.
8. *Fold the meringue gently into the pumpkin bread batter.
9. *Spoon batter into greased & floured loaf pans.
10. *Bake at 350° for 1 hour, or until a toothpick when inserted in the center of the loaves, comes out clean.
11. *Cool loaves on wire racks.
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