Half Moon Bay Pumpkin Bread Recipe
Ingredients
| Eggs | 4 standard | |
| Sugar | 3 Cup (16 tbs) | |
| Oil | 1 Cup (16 tbs) | |
| Canned pumpkin | 2 Cup (16 tbs) | |
| Unsifted flour | 3 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Cinnamon | 1 1/2 Teaspoon | |
| Nutmeg | 3/4 Teaspoon | |
| Allspice | 3/4 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Orange juice | 2/3 Cup (16 tbs) | |
| Walnuts | 1 Cup (16 tbs), finely chopped | |
| 1 bar (4 oz.) Semi-Sweet Chocolate | ||
Directions
In mixer bowl, combine eggs, sugar and oil; cream on high speed for 5 minutes.
On medium speed, blend in pumpkin.
Sift flour with baking soda, salt, baking powder and spices.
Add dry ingredients alternately with orange juice.
Mix until smooth.
(Do not overmix.) Grate chocolate.
Fold nuts and grated chocolate into batter.
Spread into 2 greased 9 by 5-inch loaf pans.
Bake at 350°F for 1 to 1 1/4 hours or until loaf shrinks away from sides of the pan.
Bread will keep for several days or may be frozen.
Serve plain or buttered.
If desired, frost top and sides with White Chocolate Frosting.
On medium speed, blend in pumpkin.
Sift flour with baking soda, salt, baking powder and spices.
Add dry ingredients alternately with orange juice.
Mix until smooth.
(Do not overmix.) Grate chocolate.
Fold nuts and grated chocolate into batter.
Spread into 2 greased 9 by 5-inch loaf pans.
Bake at 350°F for 1 to 1 1/4 hours or until loaf shrinks away from sides of the pan.
Bread will keep for several days or may be frozen.
Serve plain or buttered.
If desired, frost top and sides with White Chocolate Frosting.
Chef
