Pumpkin Bread
You usually see Pumpkin Bread start to appear in the Autumn. There's nothing stopping you from making it all year round, though. I think it's a great dessert for the summer. Or, a tasty after school treat.
Instead of baking this bread in the 9x5 pan the recipe calls for, I like making pumpkin muffins. They're easy to freeze and take out from the freezer, one at a time.
Ingredients
| 3 cups | sugar |
| 1 cup | oil |
| 4 | eggs, beaten |
| 2 cups | pumpkin |
| 3 1/2 cups | flour |
| 2 tsp | baking soda |
| 1 tsp | salt |
| 1 tsp | baking powder |
| 3 tsp | nutmeg |
| 3 tsp | allspice |
| 3 tsp | cinnamon |
| 1 tsp | cloves |
| 2/3 cups | water |
| 1 1/2 cups | chopped nuts |
Preheat oven to 350 degrees.
Grease and flour 9"x5"x3" pans.
Combine sugar and oil in mixing bowl.
Add eggs and pumpkin; stir
Mix together flour, baking soda, salt, baking powder and spices.
Add dry ingredients to pumpkin mixture alternately with water, mixing
well.
Add nuts.
Pour into greased and floured 9x5x3 pans.
Bake at 350 degrees for approx. 1 1/2 hours.
Makes 2 loaves.
