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Tuesday, 28 February 2012

how to make Quick Bread

                                                Quick Bread

2 cups      golden raisins
3/4 cup     dark rum
4 cups      all-purpose flour
2 tsp         baking powder
2 tsp         baking soda
1 tsp         salt
1 1/2 tsp   allspice
1 1/2 tsp   cinnamon
1/2 tsp      nutmeg
3/4 cup     packed brown sugar
3/4 cup     sugar
4              eggs
1 cup       vegetable oil
2 cups     pumpkin puree
1 cup       toasted pumpkin seeds

Place the golden raisins into a saucepan. Add rum and bring to a boil. Remove from heat and allow to sit in the rum for 60 minutes. This will help the raisins to absorb the rum. After remove raisins from the saucepan and discard the remaining liquid. Set raisins aside for later. Place flour into a large bowl.
Add in the allspice, nutmeg and cinnamon. Add in the baking powder, baking soda and the salt. Then in a separate bowl pour in the vegetable oil. Using a whisk add the sugars to the oil and mix well.
Add in the pumpkin puree and mix. Add in the eggs one at a time, and then mix till all the eggs are well incorporated. Add the pumpkin mixture to the flour mixture. Stir just till blended. Add in the raisins and mix. Stir in the toasted pumpkin seeds and mix. Place mixture into 2 greased 9x5 loaf pans. Bake in a preheated 350 degree oven for 60 minutes or until the temperature reaches 180 -185F. Allow to cool for 10 minutes before removing from pans. Place on a wire rack to cool.

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