Pumpkin Bread
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from Holly H., Winston-Salem, NC's Kitchen |
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| Servings: 0 |
| Prep Time: 10 minutes if using canned pumpkin |
Cooking Time: 50 minutes |
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This pumpkin bread my all time favorite that my mother has been making for years. She has
passed it on to me, which I now make every Thanksgiving.
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| 3 Cup Sugar |
| 1 Cup Vegetable Oil |
| 4 Eggs |
| 3 Cup Flour |
| 1 teaspoon Ground Cinnamon |
| 1 teaspoon Ground Nutmeg |
| 1 1/2 teaspoon Salt |
| 2 teaspoon Baking Soda |
| 1 Tablespoon Baking Powder |
| 2/3 Cup Water |
| 2 Cup Cooked Mashed Pumpkin can use unsweetened canned |
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Instructions |
| 1. |
In a large bowl, mix sugar and oil, then beat in eggs 1 at a time. |
| 2. |
On wax paper or in another bowl mix dry ingredients together. |
| 3. |
Slowly add the dry ingredients to the sugar and oil mixture along with water as needed. Add the Pumpkin last. |
| 4. |
Pour into a 5x9 inch 13x23 cm greased bread pan. |
| 5. |
Bake at 350F 180C for 50 minutes. |
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