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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 32 |
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This recipe is at least 40 years old. It makes a very moist bread. It's been described as tasting like pumpkin pie without the crust. Ingredients:
3 cups sugar |
1 cup vegetable oil |
4 eggs, lightly beaten |
1 can (15 ounces) solid-pack pumpkin |
3-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon baking powder |
1/2 teaspoon ground cloves |
1/2 teaspoon ground allspice |
1/2 cup water |
Directions:
1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.
2. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. Yield: 2 loaves.
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