PUMPKIN BREAD
 

INGREDIENTS

1-1/3 cup

4 cups

8 cups

4 teaspoon

1 teaspoon

1/2 teaspoon

2 teaspoon

4 Tablespoon

2 teaspoon

8 each

4 cups

2 cups

1 teaspoon

1/2 teaspoon

Shortening

Light Brown Sugar

All Purpose Flour

Cinnamon

Nutmeg

Ground Ginger

Baking Soda

Baking Powder

Salt

Eggs

Pumpkin Puree

Buttermilk

Vanilla

Ground Clove
 

Makes: Approximately eight 1lb loaf pans

 

Recommended Blodgett Equipment:

BCX or BX Combi Ovens or XR8-G bakery oven

 

Preheat to: 320F in the hot air mode (combi ovens)

 

  

  1. Cream together shortening and light brown sugar

  2. Sift together flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt

  3. Add eggs into the creamed shortening and sugar one at a time

  4. Once eggs are incorporated add half of the dry ingredients mix to incorporate

  5. Add half of the buttermilk mix to incorporate

  6. Add the second half of dry ingredients mix to incorporate

  7. Finish with the final amount of buttermilk mix to incorporate

  8. Scale into one pound loaf pans approximately 8

  9. Bake in combi oven at 320 degrees for 30 minutes.

  10. Drizzle a mixture of powdered sugar, water and vanilla over the top.

NOTE: You can add cranberries, walnuts or pecans to change up the flavor. You could also make these muffins.