Sunday, January 4, 2009

Pumpkin Bread

My mother made this during the fall and winter. We used our jack-o-lantern from Halloween which was always boiled, drained, mashed, and stored in two-cup tupperware in the freezer. Canned pumpkin will work well but your own boiled pumpkin makes it taste best. This is really a great recipe -- the bread is moist and spicy. Great with a tall glass of milk.

3 cups sugar
1 cup vegetable oil
3 eggs
2 cups pumpkin (canned or fresh)
3 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg

Mix all dry ingredients together; in a separate bowl, mix oil and sugar - add eggs and mix - add pumpkin and mix; add all dry ingredients and mix well. Bake in two loaf pans (regular sized) or four mini-loaf sized pans at 350 degrees until done -- about one hour for large loaves or 4o minutes for small loaves. Be sure to spray pans with non-stick spray.

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