Food Mom's Famous Pumpkin Bread

19:40  18 december  2019
19:40  18 december  2019 Source:   spoonuniversity.com

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Last Friday, our school got out for Christmas break, and “excited” would be an understatement for me. The holidays are my favorite time of year; there’s just something about the music, the crisp air, the first snowfall (I'm from the East Coast), and winter fashion. But there’s one thing I’ve always associated with the holidays that tops all of that—my mom’s pumpkin bread.

This recipe is perfect for Christmas, but you can also make a bunch of loaves and freeze them for later. It also makes the perfect gift for your neighbors. It does take quite a bit of time to make, but I assure you, the final product is well worth the wait!

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Pumpkin Bread


  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 16 oz. can solid pack pumpkin
  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2/3 cup warm water 105-115 degrees F

Check out the original post for the full recipe.

This bread is delicious when it's still hot with a little bit of butter, but I actually prefer to eat this when it’s cold. I think it’s best the day after it’s made. Keep it wrapped in aluminum foil to maintain freshness, or stick the other loaf in the freezer and bring it out when you're finished with the first.

My mom always bakes multiple loaves and wraps them in aluminum foil with a festive Christmas ribbon and gifts them to friends. This recipe can also be a fun activity with friends or family around the holidays!

Pumpkin and spelled risotto with truffle and crispy pancetta .
© ichkoche.at Spelled and risotto with truffle, pumpkin, pancetta and pecorino recipe Ingredients Portions: 4200-250 g spelled1 onion2 cloves of garlic1 shot of white wine500-600 ml vegetable stock1 Hokkaidoff 1 truffle1 truffle Cream cheese1 handful of baby spinach leaves150-200 g of pecorino cress8 slices of pancettaOlive oilSea saltPepperPreparation For the pumpkin and spelled risotto with truffle and crispy Pancetta , first heat the olive oil in a saucepan for the risotto and sauté the onio

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