 |
| Fall in Maine |
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 16 oz can of pumpkin
1 cup vegetable oil
4 eggs, beaten
2/3 cup water
Preparation
Preheat oven to 350 degrees. Grease three loaf pans. Mix dry ingredients throughly in a large bowl. In another medium bowl, beat pumpkin, oil, eggs, and water together. Add to dry ingredients, Stir just until dry ingredients are blended. Do not over stir. Bake 1 to 1 1/4 hours (until toothpick inserted in the center of loaf comes out clean). Cool in pans for 10 minutes, then remove from pans and cool on rack. Makes three loaves. Freezes well if wrapped in aluminum foil. Serve warm or cold. Is good with apple butter.
Notes from Liz
Canned pumpkin is best for making this bread. It has a smooth quality that makes the bread light and not too dense.
