Sandra's pumpkin bread

1 servings

Ingredients

Quantity Ingredient
3½ cup Flour
3 cups Sugar
1 teaspoon Salt
½ teaspoon Baking powder
2 teaspoons Baking soda
1 teaspoon (heaping) nutmeg
1 teaspoon (heaping) cinnamon
1 cup Water
1 cup Oil
1 cup Cooked pumpkin; up to 16 oz, ( I use the whole 16 oz can)
2 Eggs
1 teaspoon Vanilla; ( I use a bit more)
2 cups Nuts; (pecans or walnuts or both, I use walnuts)

Directions

Preheat oven to 325 degrees F. Grease (with either butter or magarine) pan*. Mix dry ingredients separately; set aside. Mix pumpkin, eggs, vanilla, oil, and water. Add dry ingredients to mixture. Blend well, then stir in nuts. Pour into pan(s.)* Bake @ 325 for 1 hour. Then do "knife test" i.e., insert knife, if it comes out clean, cake/bread is done. It usually takes about 1 hr and 10 minutes in my oven.

*Note about pan(s) - I use a bundt pan whenever I make this. The recipe makes the bundt pan plus 1 small loaf pan. This is a *heavy* pumpkin bread ~ one that is moist and *very* tasty.

Posted to JEWISH-FOOD digest by "Marilyn Maizel" <imarilm@...> on Dec 29, 1998, converted by MM_Buster v2.0l.

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