 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I took an old family recipe and tripled it to better fit with modern items (such as canned pumpkin). You can mix in 1 cup of chopped walnuts if you prefer a nutty bread. Ingredients:
3 eggs |
2 1/4 cups sugar |
2 1/2 cups pumpkin |
1/2 cup water |
1 tablespoon water |
3/4 cup oil |
3/4 teaspoon salt |
2 1/4 cups flour |
3 tablespoons flour |
1 tablespoon cinnamon |
1 tablespoon nutmeg |
1 1/2 teaspoons baking soda |
Directions:
1. Mix wet ingredients with a wire whisk.
2. Sift together dry ingredients.
3. Slowly add dry ingredients into pumpkin mixture, stirring slowly.
4. Pour into two greased loaf pans or two greased mini-loaf tins.
5. Bake 45 minutes at 350 degrees or until toothpick comes out clean in the center.
|
|