My daughter-in-law has been making this bread for many years. She got the recipe from her sister-in-law. I don't know where it came from before that. It has been a welcome passenger on many a road trip. Try it; you'll like it (I hope).
PUMPKIN BREAD
3 1/3 cups flour
4 tsp. pumpkin pie spice (may substitute 1 rounded tsp. each ground cinnamon, cloves, and nutmeg)
1 1/2 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
2 2/3 cups sugar
2/3 cup oil
4 eggs
1 (16 oz.) can pumpkin*
2/3 cup water
1/2 cup pecans, chopped (optional)
Preheat oven to 325o F.
In a small bowl, mix first five ingredients. In a large bowl, blend the sugar and oil. Add the eggs, one at a time, mixing well. Blend in the pumpkin and the water. Gradually add the mixed dry ingredients, mixing well. Stir in the pecans, if using.
Pour batter into small loaf pans or muffin tins.
Bake 45 to 60 minutes. Turn product onto cooling rack to cool.
* The original recipe said pumpkin pie filling or just pumpkin, but my daughter-in-law uses the pure pumpkin.
PUMPKIN BREAD
3 1/3 cups flour
4 tsp. pumpkin pie spice (may substitute 1 rounded tsp. each ground cinnamon, cloves, and nutmeg)
1 1/2 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
2 2/3 cups sugar
2/3 cup oil
4 eggs
1 (16 oz.) can pumpkin*
2/3 cup water
1/2 cup pecans, chopped (optional)
Preheat oven to 325o F.
In a small bowl, mix first five ingredients. In a large bowl, blend the sugar and oil. Add the eggs, one at a time, mixing well. Blend in the pumpkin and the water. Gradually add the mixed dry ingredients, mixing well. Stir in the pecans, if using.
Pour batter into small loaf pans or muffin tins.
Bake 45 to 60 minutes. Turn product onto cooling rack to cool.
* The original recipe said pumpkin pie filling or just pumpkin, but my daughter-in-law uses the pure pumpkin.
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