Friday, October 24, 2008
I've posted this recipe before, but it's worth repeating. I split the recipe into two smaller disposable tins this time, and I liked the size much better. I will definitely do this in the future as well.
Pumpkin Bread with Crumb Topping
1/2 C Corn Oil (vegetable oil is okay too)
2 Eggs, beaten
1/3 C Water
1 C pumpkin (canned)
1 2/3 C Sifted Flour
3/4 tsp. Salt
1/2 tsp. nutmeg
1 tsp Baking Soda
1/2 tsp Cinnamon
1 1/2 C Sugar
Mix wet ingredients: corn oil, eggs, water, and pumpkin
Add dry ingredients: flour, salt, nutmeg, baking soda, cinnamon, and sugar.
When everything is all mixed, it will be slightly thicker than cake batter.
Pour into greased & floured bread pans (I use cooking spray). Bake at 350 for 30 minutes. Add crumb topping and bake for approximately an additional 20 minutes. You'll know it's done when you can insert a toothpick in the center and it comes out clean.
1/3 cup brown sugar
2 Tbs flour
1/8 tsp cinnamon
1 Tbs butter
Mix dry ingredients. Cut in 1 Tbs butter until it resembles corn meal.