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|• 3 Cup All-Purpose Flour||• ½ tsp Baking Soda|
|• 3 Cup Granulated Sugar||• ½ tsp Salt, Iodized Table Salt|
|• 1 tsp Cinnamon, ground||• 1 Cup Vegetable Oil, Wesson Brand|
|• 1 tsp Cloves, ground||• 3 Eggs, Jumbo or Large in size|
|• 1 tsp Allspice, ground||• 1 can 1 14-oz. can of Pure 100% Pumpkin, Libby Brand (not pie mix)|
|• 1 tsp Nutmeg, ground||• 1 Cup Pecans, chopped|
|• 1 tsp Baking Powder|
|• 1 tsp Vanilla, I use pure vanilla from Costa Rica|
Add wet ingredients:
vanilla, eggs, canned pure pumpkin, oil.
Mix well with large spoon or fork until well incorporated and until no flour mixture is visible.
I spray loaf pans with Pam spray with flour, Pillsbury with Flour or Baker's Joy with Flour. Spray well and evenly so bread will come out nicely.
If using mini-loaf pans, divide dough between 5 to 6 mini-loaf pans. I use a 6, mini-loaf pan made of silicone from Kitchen Aid Brand.
Stir in chopped pecans, if desired.
Pre-heat egg to 325 degrees (or convection oven to 350 degrees).
I use a 6, mini-loaf pan made of silicone from Kitchen Aid Brand. I place silicone baker onto a cooling rack to use as a "rack" for silicone baker.
Use place setter for indirect heat- convection oven style heat.
Grill Rack, BGE
Cooling Rack- for baking
then Silicone 6-mini-loaf baking pan by: Kitchen Aid
Bake loaves in silicone or aluminum/ metal loaf pans for approximately 45-60 minutes. Bake until loaves are done on top with no liquid showing.
Bread is done and ready when it moves / separates away from sides of pan. Allow to cool before removing from pan / loaf pan, and also allow to cool prior to slicing to avoid crumbly slices.
Number of Servings:
Time to Prepare: