Friday, December 4, 2009


Recipe from: Kristy Q.

Okay ladies and mom... This recipe is sooo yummy and sooo easy! Living up in Idaho, I'm still learning how to do things with the lack of humidity compared to Houston. Anywho... this recipe is the bomb diggity yo-LOL I can't imagine how good it will be when I know what I'm doing :P

*You can make it with fresh pumpkin or canned* Makes 2 loaves :o) One for you and one to share! I sent one home with our good friend Holly for her family (or just her LOL Holly) to enjoy~

*2 cups fresh cooked pumpkin or one 16 (the ones I saw were like 15 something but the recipe calls for 16 :P whatever hee hee)

* 3 1/2 cups all purpose flour (not self-rising)

* 2 tsp baking soda

* 3 cups white sugar (can be subsituted with Splenda or 50% of each. I'm not a fan of artificial sugar substitues but it you are diabetic this helps a lot)

* 4 eggs beaten or 4 Tbsp. ground Flax seed plus 12 Tbsp water

* 1 cup vegetable oil or 1 cup applesauce

* 1 1/2 tsp salt

* 2 tsp cinnamon

* 2 tsp nutmeg

* 2 tsp ground cloves

* 1/2 cup water if using fresh pumpkin/2/3 cup if using canned

1. Pre-heat oven to 350 degrees F

2. In a large bowl mix all dry ingredients

3. In a med/lg bowl beat eggs, then add all other wet ingredients-mixing well. Then add to dry mixture--mixing well again

4. Pour into two non stick or lightly greased loaf pans

5. Bake approximately 1 hour at 350F (I had to bake mine for 1hr 15min)

6. Test with knife/toothpick.. or whatever fun thin long thing you can find lol If it comes out clean it's done. If not.. it's not done. LOL Just watch it closely and test until the toothpick/knife comes out clean~Enjoy~

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