Below is my recipe for pumpkin bread. It's much better eaten cold or at
room temp. than hot fresh out of the oven, IMO. Baked some last night
and served it with honey nut cream cheese to some friends and their kids
this morning. We (five adults and several kids) managed to scarf down an
entire loaf WAY too easily...
Mary
Pumpkin Bread
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups white sugar
1 cup canola oil
4 eggs, beaten
15 ounces solid pack pumpkin
2/3 cup water
Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
In a medium mixing bowl, combine flour, baking soda, salt, baking
powder, nutmeg, ginger, cinnamon, and cloves.
In a large bowl with an electric mixer, blend sugar, oil, and eggs. Stir
in pumpkin. Slowly blend the flour mixture into pumpkin mixture; while
blending the mixture, add water incrementally. Pour the batter into
prepared loaf pans.
Bake for 75 minutes. Let cool for 10 minutes before removing from the
pans.