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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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My mom was using this recipe over 55 years ago, & the only thing I've changed from her original set of ingredients is the addition of dried cranberries! I've eaten a lot of loaves of this bread, both with & without the crans! Ingredients:
3 cups granulated sugar |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground nutmeg |
1 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon baking soda |
4 eggs |
1 cup vegetable oil |
1 cup water |
1 cup pumpkin (not pie mix) |
4 cups all-purpose flour |
2 cups dried cranberries (optional) |
Directions:
1. Preheat the oven to 325 degrees F.
2. Stir together the sugar, cinnamon, cloves, nutmeg, salt, baking powder, baking soda, eggs, oil, water & pumpkin, mixing well.
3. Add the flour, two cups at a time, mixing well.
4. If using cranberries, add them, & mix well.
5. Pour the batter into two 9 loaf pans, dividing evenly.
6. Put in the oven, & bake for 1 hour & 45 minutes, or until a toothpick in the center tests clean.
7. Cool on a wire rack 10 minutes before removing loaves from the pans.
8. Cool completely before storing in an airtight container.
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