Pumpkin bread #12

Yield: 16 Servings

Measure Ingredient
1 cup Unbleached flour
½ teaspoon Ginger powder
1 cup Oat flour
1⅓ cup Sugar (white or brown)
½ teaspoon Baking powder
½ cup Softened butter
1 teaspoon Baking soda
2 \N Eggs
½ teaspoon Salt
⅔ cup Cream
2 tablespoons Cinnamon
1 cup Cooked pumpkin
½ teaspoon Ground cloves
½ teaspoon Vanilla
1 teaspoon Allspice

Date: Mon, 30 Jan 1995 12:33:31 -0600 From: Stephanie da Silva <arielle@...> Sift together the unbleached flour, leavenings, and spices. Beat together the sugar, eggs and butter until light and creamy. Now beat the pumpkin into this mixture until thoroughly blended. Add the oat flour to the flour and spice mixture and add the dry ingredients to the egg mixture in three additions, alternating with additions of cream. Stir in the vanilla and pour the batter into a greased loaf pan and bake at 350 F for 1 hour or til bread is done.

notes: If you want a bread that isn't so moist, you may want to reduce the amount of cream or slightly increase the amount of flour. I sometimes replace some of the cream in the recipe with kalhua, rum or brandy; and you may want to fold some chopped nuts or dates into the batter at the last minute.


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