"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Favorite Pumpkin Bread Recipe

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This recipe for Favorite Pumpkin Bread, by , is from TasteBUDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Ediger

Category:
Category:

Ingredients:  
Ingredients:  
3 c sugar
1 c vegetable oil
4 large eggs
1 (16 oz) can pumpkin
3 1/2 c all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp allspice
1 tsp cinnamon
1 tsp nutmeg
2/3 c warm water

Directions:
Directions:
Preheat oven to 350. Lightly butter two loaf pans. Beat sugar, oil, eggs & pumpkin in a large bowl to blend. In another bowl, blend flour, baking soda, baking powder, salt, allspice, cinnamon & nutmeg. Stir gradually into pumpkin mixture. Slowly mix in warm water.
Divide batter equally between prepared pans. Bake until tops are golden brown and tester inserted comes out clean, about 1 hour. Transfer to racks & cool 10 minutes. Run knife around edges of breads. Turn breads out onto racks & cool completely.
(Can be prepared up to 1 month ahead. Wrap each loaf in foil & freeze. If desired, rewarm thawed wrapped bread in 350 oven 10 minutes.)

Number Of Servings:
Number Of Servings:
Makes 2 loaves
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This Bon Appetit recipe makes 2 beautiful loaves (or a half dozen or so mini loaves) and can be filed in the 'freezes beautifully' section of your cookbook...

 

 

 

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