Pumpkin Bread
Recipe from Marlene Wuertz
Ingredients
Makes two loaves
| 3 C | sugar |
| 1 C | salad oil |
| 4 | eggs (beaten) |
| 1 | 16 oz can pumpkin |
| 3 1/2 C | flour |
| 1 t | baking powder |
| 2 t | soda |
| 1 t | salt (Marlene's receipe calls for 2 teaspoons) |
| 1 t | cinnamon |
| 1 t | nutmeg |
| 1 t | allspice |
| 2/3 C | water |
| 1/2 C | chopped walnuts (optional) |
| 1/2 t | cloves (optional) |
Preparation
- Cream together sugar, oil & eggs together.
- Add pumpkin and mix well.
- Sift together dry ingredients (flour, baking powder, soda, salt, cinnamon, nutmeg, and allspice).
- Add dry ingredients alternately with water.
- Pour into two well greased and floured 9x5" loaf pans.
- Bake at
350 degrees for 50 minutes to 60 minutes
Note: a second recipe of Mom's said to bake for 1-1/2 hours or until tests done. It's possible the longer time is needed for higher altitude cooking. - Let stand 10 min.
- Remove from pan to cool.
Yield: 1 loaf