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PUMPKIN LOAVES Recipe

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This recipe for PUMPKIN LOAVES, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Tuesday, July 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c sugar
1 c oil
3 eggs
2 c canned pumpkin
3 c sifted flour
1/2 tsp salt
1/2 tsp double acting baking powder
1 tsp baking soda
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg

Directions:
Directions:
Early in the day: Grease 3 7 1/2 b 3 1/2 x 2 1/4 loaf pans. Heat oven to 325. In bowl, with electric mixer at medium speed, beat sugar with salad oil until blended; add eggs, one at a time, beating well after each addition. Continue beating until light and fluffy, then beat in pumpkin. Sift together flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. With mixer at low speed, beat the flour mixture into pumpkin mixture. Divide batter among the 3 loaf pans; bake 60 minutes or until cake tester, inserted in center, comes out clean. Cool in pans, on wire racks, 10 minutes; then remove from pans and finish cooling on racks. When cool wrap each loaf in plastic wrap, or foil, or wax paper and store at room temperature. Serve sliced.

Number Of Servings:
Number Of Servings:
3 loaves
Personal Notes:
Personal Notes:
If desired, freezer wrap and freeze. To serve, thaw, unwrapped, at room temperature 30 minutes.

 

 

 

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