This recipe for Pumpkin Bread ala Hirko's Bakery, by Martha Crumel, is from The Jamison Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 C sugar, 1 C salad oil, 4 eggs beaten, 1 can 15 or 16 oz Pumpkin, 3 1/2 c flour, 2 tsp baking soda, 2 tsp salt, 1 tsp baking powder, 1 tsp ground nutmeg, 1 tsp ground allspice, 1 tsp ground cinnamon, 1/2 tsp crushed cloves, 2/3 c water
Cream sugar and oil. Add eggs and pumpkin. Mix well. Sift together all dry ingredients. Add dry ingredients and water to sugar mixture alternating as you mix all together. Pour mixture into two well greased and floured 9"x5" loaf pans. Bake at 350º for 1 hour 15 minutes or until tests done. Let set 10 minutes. Remove and cool. Freezes well, whole or sliced. Serve plain or with cool whip. Sprinkle just before serving with powdered sugar.
For dietary reasons I use 2 C sugar and 1 C sugar alternative ( Splenda). I also use slightly lesser amount of salt. It does not seem to alter texture of the bread. We like it best toasted for breakfast with cream cheese.
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