Okay my friends it will be 83 degrees next weekend! Let's celebrate by making pumpkin bread....
INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Review: "Excellent. I followed the ingredients and directions almost
exactly. The only new things I did were add a teaspoon of vanilla and 1 1/2
teaspoons of pumkin pie spice(I did not have any cloves). I also used one cup
of packed light brown sugar and two cups of regular sugar. I baked mine in one
pyrex loaf pan(only one I have) and also made 12 muffins. The one cup of oil
was not a problem for me at all, nothing came out greasy. I also sift all my
dry ingredients together(not sugar). I will be making this again for
Thanksgiving and Christmas. Update: 11/3/06- This was so yummy my husband
actually asked for more the other day. This also freezes really well. I froze
most of the 12 muffins I made and when defrosted, they were still really good.
11/26/08- Yes, I am still making this recipe, today in fact! We now like to add
chocolate chips. About 1 cup does the trick, as we don't like many, just enough
to give it a chocolate taste. Tip: Freeze the chocolate chips before hand if
you want them to retain some of their shape when done cooking."
