Friday, October 7, 2011
Fall Is Here- Time For Pumpkin Bread!
Here is the recipe my mom used all those years ago that has still remained a family favorite.
3 cups sugar
1 cup veg. oil
2 1/2 cups canned pumpkin
4 beaten eggs ( I use 3/4 cup egg whites)
1/3 cup water
3 1/3 cup flour
3 tsp. cinnamon
2 tsp. nutmeg
2 tsp. soda
1/2 tsp. salt
1 1/2 cup chopped pecans or walnuts
Blend all ingredients together.
Grease and flour ( or use Baker's Choice or Pam baking spray) 4 one pound coffee cans or
4 29oz. tin pumpkin cans or 4 mini loaf pans.
Divide the batter into the 4 vessels of choice and fill 2/3 of the way full.
Bake at 350 degrees for 50 minutes to 1 hour depending on oven.
(a wooden toothpick inserted into center of bread will come out clean)
Let stand for 15 minutes and then remove from loaf pans/ cans.
This recipe freezes beautifully and the smaller size makes such a nice little gift---that is, if it makes it out of your kitchen!