PURFECT PUMPKIN BREAD
Found the base for this Pumpkin Bread Recipe in an old Southern Living Cookbook. My 'Mom's Banana Bread' Recipe has a little 'secret' tip to making it so great - (seperating the eggs and beating the whites...). So, I put 2 and 2 together, and oila! Also, I like the rich spiciness that should accompany pumpkin dishes - thus I added the chinese 5 spice, makes it that much better! This is a great Fall / Holiday Bread -- I think you'll agree.
Provided by stephanierndos
Categories Quick Breads
Time 1h15m
Yield 2 Loaves, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- *Cream together oil & sugars at medium speed with an electric hand mixer.
- *Add egg yolks - one at a time, beating after each addition.
- *Stir in canned pumpkin, water, & milk.
- *Combine flour & the next 5 ingredients in a separate mixing bowl, and add to the creamed mixture, a little at a time - mixing well.
- *Add in Vanilla and the flax seed, - blend.
- *Meanwhile, beat the egg whites with hand mixer until stiff, (make sure to use clean beaters), whites will form meringue peaks.
- *Next, gently stir in dried raisins or cranberries, and nuts into the batter.
- *Fold the meringue gently into the pumpkin bread batter.
- *Spoon batter into greased & floured loaf pans.
- *Bake at 350° for 1 hour, or until a toothpick when inserted in the center of the loaves, comes out clean.
- *Cool loaves on wire racks.
Nutrition Facts : Calories 1212.3, Fat 43.5, SaturatedFat 7, Cholesterol 214.3, Sodium 1215.7, Carbohydrate 189.1, Fiber 3.6, Sugar 104.5, Protein 18.5
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