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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This recipe is simple and delicious, and it makes a loaf bread that is really a cake. Omit one of the cups of sugar and it tastes less sweet, more like a muffin, which is how I prefer it. It comes from Old Fashioned Bread Recipes with Historical Notes (1987) by J.S. Collester. Anything with pumpkin is perfect for the holiday season. Ingredients:
2 cups sugar |
1 cup vegetable oil |
3 eggs, beaten |
2 cups pumpkin puree |
3 cups flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cloves |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
2/3 cup raisins |
2/3 cup pecans, chopped |
Directions:
1. Mix together sugar and oil in a large mixing bowl.
2. Add eggs one at a time, mixing until light and fluffy.
3. Stir in pumpkin puree until well mixed.
4. Combine dry ingredients in a separate bowl and stir gradually into pumpkin mixture.
5. Stir in raisins and nuts
6. Pour into two 9 x 5-inch loaf pans, greased.
7. Bake in a preheated oven at 325 degrees F. for 65-70 minutes or until a toothpick inserted in the center comes out clean.
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