serendipitous reflections

Wednesday, September 07, 2005

Grandma Staker's Pumpkin Bread and Poppy Seed Bread

A few weeks ago, Dean's office had Patient Appreciation week. I made my grandmother's pumpkin bread and poppy seed bread to kick off the week. I ended up making 80 mini loaves of bread. The patients loved them. They all keep asking when I'm going to do it again. I contribute this to my grandmother's yummy recipes.

Pumpkin Bread
3 eggs, beaten
3/4 C oil
3/4 C water
1 1/2 C pumpkin (not pumpkin pie filling)
2 1/2 C flour
2 1/2 C sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp nutmeg
1/2 tsp cloves
1 tsp cinnamon
1 1/8 tsp salt

Preheat oven to 325. Grease and flour 2 loaf pans.

Blend beaten eggs, oil, water, and pumpkin. Sift dry ingredients and blend into pumpkin mixture. Pour into 2 loaf pans. Bake 1 hour.

Poppy Seed Bread
3 eggs, beaten
2 1/2 C sugar
1 1/2 C milk
3/4 C oil
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 1/2 tsp butter flavoring
3 C flour
1 1/2 tsp salt
1 1/2 tsp baking powder
1 T poppy seeds

Preheat oven to 350. Grease 2 loaf pans.

Blend eggs, sugar, milk, oil, vanilla, almond extract, and butter flavoring. Sift in flour, salt, baking powder, and poppy seeds. Pour into 2 loaf pans and bake for 55-60 mins.
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