Don’t forget pumpkin bread. From: ”The Fannie Farmer Cookbook” (Twelfth Edition) Revised by: Marion Cunningham with Jeri LaberIllustrated by: Lauren JarretPublished by: Bantam BooksISBN 0-553-23488-9Pumpkin Bread1 1/2 cups (210g) flour1/2 teaspoon salt1 cup (200g) sugar1 teaspoon baking soda1 cup ( 1/4 L) pumpkin purée1/2 cup ( 1 dL ) vegetable oil2 eggs, beaten1/4 teaspoon nutmeg1/4 teaspoon cinnamon1/4 teaspoon allspice1/2 cup ( 1 dL ) chopped nuts
Preheat the oven to 350°F ( 180°C ).Sift together the flour, salt, sugar, and baking soda.Mix the pumpkin, oil, eggs, 1/4 cup water (the water does not appear in the ingredients list, only here) and spices together, then combine with the dry ingredients, but do not mix too thoroughly.Stir in the nuts.Pour into a well-buttered 9 × 5 × 3 – inch loaf pan.Bake 50—60 minutes until a straw (a knife works just as well) comes out clean.Turn out of the pan and cool on a rack.
Dec 11, 2015
Jun 16, 2017