Applewood Manor

Applewood Manor’s Pumpkin Blooper Bread

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Pumpkin Blooper BreadI needed some more bread recipes and was giving a try/ taste to find some good ones worth serving to our guests.  Not all recipes are created equal!  With all the cooking I do for our Bed and Breakfast you would think I would be able to read a new recipe and follow it with much wisdom and experience.  Not reading carefully always gets you in the butt.

I found a Pumpkin Bread recipe from Maine that looked easy.  I had a can of Libby’s Easy Pumpkin Pie mix sitting in my pantry with all the other correct ingredients on hand.  Easy work; there cannot be that much a difference between a regular can of pumpkin and this mix? In the beginning I noticed something was going wrong, I had way too much dough for a single 9×5 inch bread pan.  So, I prepared two 9×5 inch baking bread pans.  Hey good deal, two loves from one recipe, eureka!  Baked them and not only did they look beautiful but they tasted wonderful, a thumbs up from my favorite taste tester, Larry. Next time you are in Asheville you might be driving by our Inn and smell the pumpkin bread cooling! Maybe Larry will save you a slice!

 

So here is my adapted recipe I call Pumpkin Blooper Bread:

Applewood Manor’s Blooper Pumpkin Bread

Preheated oven 350 degrees

2 – 9×5 bread pans

Electric mixer

24 servings (12 servings / loaf)

3 c. sugar

4 eggs

1 1/2 c. canola cooking oil

3 c. flour

2 tsp. cinnamon

2 tsp. baking powder

2 tsp. baking soda

1 can Libby’s easy pumpkin pie mix-30 oz can

1 tsp. vanilla

1 1/2 c. finely chopped toasted pecans

Mix together in mixer the oil, eggs and sugar.  Stir in separate bowl all the dry ingredients  to combine.  Add dry ingredients alternately with pumpkin to oil, egg & sugar.  Add chopped toasted pecans and vanilla, stir into batter.  Pour (as equally as possible) batter into prepared pans.  Bake 350 for 1 hour and 20 minutes.  Let bread cool in pan before removal.  I recommend using parchment paper in the loaf pan for ease of removal.  Cover with two layers of plastic wrap and refrigerate for a minimum of 24 hours before serving.  Tastes best if slightly toasted/warmed in oven by broiler for breakfast.  This can also be used as a cake dessert with ice cream/whipped cream.

 

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