The President’s Pumpkin Bread |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Mom clipped this one and makes it periodically for Thanksgiving as a cake with cream cheese frosting. I like mine with a gentle dusting of powdered sugar. The clip is so old and yellowed I can’t figure out which president was a fan of this bread. Ingredients:
2 cups all-purpose flour |
2 cups sugar |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 cup vegetable oil |
4 eggs, slightly beaten |
2 cups solid pack pumpkin (not pie filling) |
Directions:
1. Pre-heat oven to 350 degrees. Grease and flour a 10 inch tube bundt cake pan or 2 9-inch cake pans.
2. Sift together dry ingredients (flour, sugar, baking soda and spices) into a large bowl and form a well in the center. Add eggs and oil. Using a mixer on low blend ingredients. Add pumpkin and continue mixing until the pumpkin is fully incorporated. Fold batter into the cake pan.
3. Bake for one hour or until a toothpick inserted in the center comes out clean. Baking time is for the bundt cake pan and should be adjusted if you make this as a layer cake.
4. Cool cake in pan for 15 minutes before turning out onto a plate.
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