Pumpkin Bread
This recipe is extremely moist and flavorful. The recipe comes from the Portland Junior League's RSVP cookbook on page 199.
Yield: 2 large loaves
Oven temperature: 350 degrees F.
Description: very moist, yummy, and very flavorful
Suggestions: don�t over bake; add nuts if desired
Ingredients
3 c. sugar |
2 tsp. baking soda |
1 c. salad oil |
1/2 tsp. ground cloves |
4 large eggs, beaten |
1 tsp. cinnamon |
1 (16 ounce) can of pumpkin or 2 c. cooked, mashed pumpkin |
1 tsp. allspice |
3 1/2 c. flour |
2/3 c. water |
1 tsp. baking powder |
1 to 1 1/2 c. chopped pecans (optional) |
2 tsp. salt |
Directions:
Using an electric mixer, combine sugar, oil and eggs.
Beat until light and fluffy.
Stir in the pumpkin.
Combine the dry ingredients and stir into pumpkin mixture.
Add the water and the nuts, mixing well.
Spoon the batter into 2 well greased 9x5x3-inch loaf pans.
Bake in a 350-degree oven for 65 to 75 minutes.
For extra special occasions, try this frosted with an orange-cream cheese frosting.