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Friday, September 16, 2005

Amish Bread Recipe


So, you've done your starter and it's time to make the yummy bread! I just made this recipe for the first time and it was delicious!!

Pumpkin-Pecan Amish Friendship Bread:

3 c chopped pecans
1 can (16 oz) solid-pack pumpkin (not pumkin pie in a can)
1 c starter
4 eggs
1/2 c vegetable oil2 t vanilla
3 c flour
1 c granulated sugar
1 c packed brown sugar
4 t ground cinnamon
2 t baking powder
1 t baking soda
1 t ground nutmeg
1 t ground ginger
1 t ground cloves

Preheat oven to 350. Grease and flour 2 9 & 1/2 x 4 " loaf pans

reserve 1 cup of pecans. spread remaining 2 c peacans in a single layer in a large baking pan. bake 8 minutes or until golden brown, stirring frequently.

combine pumpkin, starter, eggs, oil, and vanilla in a large bowl. combine remaining ingredients in separate large bowl until well blended. stir into pumpkin mixture just until blended. stir in toasted pecans. spoon batter evenly into prepared pans. sprinkle reserve pecans evenly over batter.

bake 1 hour or until wooden pick inserted in center comes out clean. cool in pan on wire rack for 5 mintues. remove from pans. cool completly on wire rack. wrap in plastic wrap. store at room temp up to 1 week.

Makes 2 loaves.

1 comment:

Rich said...

As the official Silver Spatula taste tester, I guess I'll put leave my mark. This wasn't the best of the amish frienship bread you have made, but very very good. I like it when it's a little burnt on the outside which makes it crispier. Overall a great recipe and the pecans give it an extra bit of flavor. I eat about six to nine slices of the Amish Bread a day.

Make another batch. We only have on loaf left.