I used to live near Half Moon Bay and remember the Pumpkin Festival well. This recipe does a fitting tribute to the place and the fruits of the harvest. Yum...I’m smelling the loaves bake as I write... My personal preference is to decrease the oil and sugar slightly, but others will enjoy the richness and sweetness as is.
YIELD
24 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsIngredients
Directions
Preheat the oven to 350℉ (180℃).
Butter your containers well.
Sift the dry ingredients together into a large bowl.
Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water.
Beat thoroughly.
It’s easier to get all the lumps out if you use an electric mixer.
Stir in the walnuts with a wooden spoon.
Pour the batter into the containers, filling each only half to two-thirds full.
Bake for 60 to 90 minutes, depending on the sizes of your containers.
If you’re using a very small container, start checking much sooner.
The bread is done when a toothpick in the middle comes out clean.
Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack.
Makes three loaves.
For baking containers, you can use a loaf pan, metal cans, or whatever.
I usually use 1-pound coffee cans, and it takes three of them.
If you want tiny loaves, you could probably use soup cans.
Comments
My daughter used this recipe to make pumpkin breads. The best pumpkin bread I have ever had.
Once in a while i followed this recipe and make pumpkin bread to share with my family and dear friends. They love it.
Thank you very much for the wonderful recipe.
Kim T. in Tucson AZ
I lived in HMB when the very festival took place. Rum or brandy works great instead of water.