Peggy Chang's Pumpkin Bread (makes 2 loafs)
Preheat oven to 350*. Grease two coffee tins or two loaf pans.
Blend the following in one bowl:
- 2/3 c shortening (1 1/2 sticks butter)
- 2 2/3 c sugar
- 4 eggs
- 2 c canned pumpkin puree
- 2/3 c water
In another bowl, mix:
- 3 1/3 c flour
- 1/2 t baking powder
- 2 t baking soda
- 1 t salt
- 1 t cinnamon
- 1/2 t nutmeg
- 3/4 c wheat germ
Add wet mixture to dry. Blend well, but do not over mix. Pour mixture into two greased loaf pans or coffee tins. Bake at 350* for approximately 1 hour. Enjoy.
Add wet to dry
I can't wait to try it-especially with the chocolate chips!
ReplyDeleteOh, it's so good. When you make two, if you don't have anyone to share the second loaf with, just freeze it. Use the mini chocolate chips, because then you get more in every bite and they don't overpower the bread.
ReplyDeleteYummm... it's my son's after school snack all of October and November. I use canned pumpkin puree (usually Libby's, or sometime organic) and fresh nutmeg. The fresh nutmeg makes such a difference.
Let me know how you do.