Pumpkin Bread (2 Decades of Delicious) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This came from the 1981 Winter Edition of Fort Worth Digest. Thankfully, my mother had kept it around for ever. We make dozens of these a year for the people we love. You can use pumpkin, squash or sweet potatoes. You can also add in 1 cup of chopped nuts and or 1 cup of raisins if you'd like! Ingredients:
3 1/2 cups sifted flour |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
3 teaspoons allspice |
3 teaspoons cinnamon |
2 teaspoons nutmeg |
3 cups sugar |
1 cup vegetable oil |
4 eggs |
2/3 cup water |
2 cups fresh pumpkin puree (or canned) |
Directions:
1. Preheat oven at 350 degrees.
2. Mix first 7 ingredients in a bowl.
3. In a separate bowl, beat together oil, eggs and water then add pumpkin (and optional nuts and raisins.).
4. Add first mixture to second by adding a little at a time.
5. Grease and flour bread pans-fill each one 3/4 full.
6. bake 50 mins to an hour or until a tooth pick in inserted in the middle and comes out dry.
7. Cool on rack. Can be frozen or kept in a fridge for 2 weeks. Best served warm or at room temperature.
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