Pumpkin bread 5

1 Servings

Ingredients

Quantity Ingredient
3½ cup Flour
2 teaspoons Baking soda
2 teaspoons Salt
1 teaspoon Baking powder
3 cups Sugar
4 Eggs
⅔ cup Water
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
½ teaspoon Cloves
1 cup Oil
2 cups Pumpkin puree

Directions

Preheat oven to 350 degrees. Sift dry ingredients together and set aside.

In a mixing bowl, cream sugar, oil, and eggs until light and fluffy. Add pumpkin; blend well.

Add dry ingredients to pumpking mixture, alternating with water, beating well after ech addition. Pour into 2 (9x5x3) greased/floured loaf pans or into 8 mini-loaf pans or in 8 clean round vegetable cans.

Bake at 350 degrees for about 1 hour, or until loaves test done. Baking time will be shorter for mini-loaf pans or round cans. Cool about 10 minutes before removing from pan. Cool completely.

Personal note: I love baking this in cans I've saved from canned vegetables. (I know, some of you think this is unsafe....but I do it anyway.) This gives a nice round loaf, perfect for slicing and slathering with a nice cream cheese spread.

The home extension agent in my county says it's perfectly safe to bake in the cans...although it didn't used to be many years ago.

Posted to EAT-L Digest 18 October 96 Date: Sat, 19 Oct 1996 17:55:19 EDT From: "Sharon H. Frye" <shfrye@...>

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