Okay, so I switched refreshments duty with someone else at church. I had to come up with a spread for Sunday. Since I already had all the ingredients (except the can of pumpkin), I decided to take another chance on the Pumpkin Bread from Baking with Brother Boniface.
I really liked the first batch but wanted to see how it would taste without the nutmeg and double the pecans. Plus, I learned that when I baked both loaves together, they needed a little bit of extra time in the oven. Heres what I got :
The loaves came out much taller!
Can you see from the side view? Theyre like the Himalayas! The peaks on these loaves were so high!
Plus, take a look when I sliced it open. You can really see how doubling the pecans really made a difference.
4 Cups all-purpose flour
3 Cups sugar
2 tsp baking soda
1 ½ tsp baking powder
1 tsp ground cinnamon
½ tsp allspice
½ tsp coves
¼ tsp ginger
1 Cup vegetable oil
1 can solid-pack pumpkin
2/3 cup cold water
4 eggs
2 Cups chopped pecans
Preheat oven to 350.
Sift dry ingredients together. Make a well in the center and add vegetable oil, pumpkin and cold water. Mix well. Add eggs, one at a time, and blend. Fold in pecans.
Divide batter into two greased and lightly floured loaf pans and bake for about one hour and fifteen minutes (or until tester inserted in the center comes out clean).
Cool on a wire rack.
Yield: 2 loaves (Recipe can be halved for 1 loaf and may be frozen for longer storage).
If you want the original recipe used by Brother Boniface, add in 1 tsp of nutmeg and only use 1 cup of chopped pecans. Want to get your own copy? Its still available through amazon! Heres the link:
http://www.amazon.com/Baking-Brother-Boniface-Francis-Kline/dp/0941711390