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Monastery pumpkin bread

DEAR SOS: With holidays approaching I would like to bake some pumpkin bread using canned pumpkin. Is there a recipe in your vast files? --KIM DEAR KIM: From our vast pumpkin bread recipe file we chose the Monastery Pumpkin Bread, ... Read more

15 minutes plus 1 hour baking time | Makes 3 (8x4-inch) loaves
  • 3 1/2 cups sifted flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 4 eggs, beaten
  • 1 cup oil
  • 2/3 cup water
  • 2 cups mashed, cooked pumpkin
  • Walnut halves
  • Butter

Step 1Preheat oven to 350 degrees. Grease three 8x4-inch loaf pans.

Step 2Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.

Step 3Combine eggs, oil, water and pumpkin and mix well. Stir into dry ingredients.

Step 4Turn into the greased loaf pans and top with walnut halves. Bake for 1 hour or until wood pick inserted in center comes out clean. Cool before slicing. Serve with butter.

Note: Bread freezes well and tastes best slightly warm, spread with butter.
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