Chicken Coop Chatter©
Yield 2 Regular loaf pans and 1 small *foil* loaf pan
INGREDIENTS
5 C. Flour
4 C. Pumpkin (your own pumpkin pulp or canned)
2 C. White Sugar
2 C. Brown Sugar
1/2 C. Oil
1/2 C. Apple Butter
4 tsp. Baking Soda
1 tsp. Salt
Whipped Cream Cheese (optional variation)
Cinnamon and Cloves (optional, see note*)
DIRECTIONS
Mix the dry ingredients together thoroughly. Add the Pumpkin, oil and Apple butter. Stir until fully incorporated. Scoop into greased bread pans. Bake at 350 degrees, 1 hour 10 minutes or until a toothpick in the center comes out clean. (the small loaves will take about 50 minutes).
If adding Whipped Cream Cheese, fill the bread pan 1/2 way with the pumpkin batter. Scoop the whipped cream cheese to the center. With a table knife, swirl the cream cheese side to side and down the center, pushing the cream cheese into the batter. Top with pumpkin batter . Bake as directed. Allow to cool in the pan about 10 minutes before tipping out onto cooling rack.
NOTE: If your oven is taking longer to bake than instructions, cover the bread with foil to prevent the edges from burning.
NOTE: If using Canned Pumpkin you will need one large can and one small can to yield the 4 cups. (1-28 oz. 1-15 oz.)
NOTE: I have not added any spice to this, because my Apple Butter has spices in it. However if you like you can add additional spice to taste....1/2-1 tsp, each Cinnamon and Cloves suggested.
NOTE: This makes a large batch. I generally make this around the holidays, making one loaf for serving guests and the remaining batter for small foil loaves to give as gifts.
For instruction on rendering your own Pumpkin pulp, refer to my link. http://justfowlingaround.weebly.com/recipes-for-self-reliance/rendering-squash-and-pumpkin
For instruction on making your own Apple Butter refer to my link. http://justfowlingaround.weebly.com/recipes-for-self-reliance/category/crockpot-apple-jack-butter
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