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PUMPKIN BREAD 1/4 c. graham cracker crumbs 1 1/3 c. all-purpose flour 1 1/3 c. sugar 1 c. pumpkin (1/2 of 16 oz. can) 1/3 c. water 1/3 c. shortening 2 eggs 1 tsp. baking soda 3/4 tsp. salt 1/2 tsp. ground cinnamon 1/2 tsp. ground cloves 1/4 tsp. baking powder 1/3 c. coarsely chopped nuts 1/3 c. raisins Generously grease 9 cup ring dish; coat with graham cracker crumbs. Mix remaining ingredients except nuts and raisins; beat until smooth. Stir in nuts and raisins. Pour into ring dish. Elevate ring dish on inverted dinner plate in microwave. Cover with waxed paper and microwave on Medium-high (70%) 6 minutes; rotate ring dish 1/2 turn. Microwave until top of bread is dry and springs back when touched lightly, 6 to 8 minutes longer. Let cool 10 minutes on heatproof surface (do not use rack). Invert on dish and let cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. Zucchini Bread: Substitute 1 1/2 cups shredded zucchini (about 1 medium) for the pumpkin. Add 1 teaspoon vanilla; decrease cloves to 1/4 teaspoon. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |