Here is a tasty Pumpkin Bread recipe that my family has enjoyed for years. This one calls for canned pumpkin but I’m sure that you could substitute fresh if you have it at this time of year.
3 1/3 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 cups sugar
1/2 tsp. ground cloves
1 cup oil
4 eggs
2/3 cup water
2 cups canned pumpkin
1/2 cup chopped walnuts, optional
Grease and flour pans. Preheat oven to 350 degrees.
1. Sift dry ingredients together into a large mixing bowl.
2. Make a well in dry ingredients, then add all remaining ingredients.
3. Mix until smooth and add nuts, if desired.
4. Divide batter into 4 miniature loaf pans or 2 large loaf pans; fill pan 2/3.
5. Bake at 350 degrees for approx. one hour. Insert toothpick. Remove loaf if it comes out clean.
6. Cool slightly in pan.
7. Turn onto rack to finish cooling.
8. Wrap in foil and store in refrigerator.
So easy... wrap up a mini-loaf and share with a neighbor.
—Thanks to www.MixItandStixIt.com for the Halloween bat!
3 comments:
When can I stop over for a sampling of the pumpkin bread? Please leave out the walnuts!
Sounds yummy. Is that the 29 oz. size of pumpkin?
Nikki,
I am not sure if the pumpkin can was the 29 oz. size. It is the big can. After I take 2 cups of pumpkin out of it, there is about a cup left. I just made some and it is always a good recipe. So easy!
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