"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

PUMPKIN CAKE Recipe

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This recipe for PUMPKIN CAKE, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Smith
Added: Sunday, February 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
“My favorite thing to give to neighbors and friends at Christmas – another recipe from Mary Smith”

4 eggs
2 cups sugar
2 cups flour
1 cup cooking oil (Canola)
2 tspns. Baking soda
½ tspn. Salt
3 tspns. Cinnamon
2 tspns. Ground Cloves
1 1/2 tspns. Ground nutmeg
2 cups (1 medium can) pumpkin (not the pie filling)

Directions:
Directions:
Mix eggs and sugar well. Add flour, cooking oil, baking soda, salt, cinnamon, cloves, and nutmeg. Mix well. Stir in pumpkin.

Prepare 13 X 9 inch loaf pan or mini-load pans by greasing and flouring. Pour in mixture ¾ full.

Bake at 350 degrees F. for 45 to 55 minutes or until toothpick comes out of the center dry.

Number Of Servings:
Number Of Servings:
8 -10 slices
Preparation Time:
Preparation Time:
1 1/4 hours
Personal Notes:
Personal Notes:
I used to use a Pumpkin Bread recipe, but when I tried Mary's Pumpkin Cake recipe, it was so much better. I make it in loaf pans and prepare it for Thanksgiving and Christmas primarily. When I moved to my house on Autumnwood Drive, my friends who helped me pack and unpack laughed at all the cans of pumpkin I had in the closet (about 20!). I told them it was for all the pumpkin breads and pies I make. I love pumpkin from October to December mostly.

 

 

 

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