| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 3 |
c |
Brown sugar |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Cloves (ground) |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Salad oil |
| 1 |
c |
Water |
| 1 |
c |
Canned pumpkin |
| 4 |
|
Eggs |
INSTRUCTIONS
Boy this looks good..it was in the local paper yesterday. I live in the
Napa Valley, and it comes from chef Andrew Sutton who is the executive chef
of Auberge du Soleil... "In two decades of professional experience I have
yet to find a better pumpkin bread recipe!" -Andrew Sutton
Sift together all dry ingredients three times. Place eggs and sugar
together in mixer and mix until creamy. Add salad oil and pumpkin, and mix
for two or more minutes. Turn off mixer. Add dry ingredients and pour water
over the top of the dry ingredients. This should keep the flour dust down.
Mix slowly for three or more minutes until all items are mixed together.
Pour batter into two greased 5x9-inch pans and bake at 350 degrees. Check
with a toothpick for doneness. When toothpick comes out clean, bread is
done. For variation, try adding these ingredients: 1/2 cup of pecans or
pistachios or other nuts and/or 1/2 cup dried fruit, like raisins. This is
a really delighful pumpkin bread and can be toasted for breakfast or tea.
Posted to EAT-L Digest by Lorien Carrillo <carrillo@COMMUNITY.NET> on Nov
19, 1997
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