RECIPE SUBMITTED BY Joanna Stringer Goff
Pumpkin Bread is delish and makes a nice gift.
Pumpkin Bread
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1/8 tsp mace
1/8 tsp allspice
1/4 tsp ginger
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin or 16 oz of canned pumpkin
2/3 cup water if pumpkin is canned OR
1/2 cup water if pumpkin is fresh or frozen
1 cup vegetable oil
1 cup chopped pecans (optional)
Preheat the oven to 350 degrees. Combine flour, soda, salt, spices and sugar in large mixing bowl. In another large bowl, combine eggs, water, oil and pumpkin, stir until blended. Mix wet and dry ingredients together, add nuts and mix well. Pour into two 9×5″ loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack.
Pumpkin Bread is delish and makes a nice gift.
Pumpkin Bread
Pumpkin Bread
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1/8 tsp mace
1/8 tsp allspice
1/4 tsp ginger
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin or 16 oz of canned pumpkin
2/3 cup water if pumpkin is canned OR
1/2 cup water if pumpkin is fresh or frozen
1 cup vegetable oil
1 cup chopped pecans (optional)
2 tsp cinnamon
2 tsp nutmeg
1/8 tsp mace
1/8 tsp allspice
1/4 tsp ginger
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin or 16 oz of canned pumpkin
2/3 cup water if pumpkin is canned OR
1/2 cup water if pumpkin is fresh or frozen
1 cup vegetable oil
1 cup chopped pecans (optional)
Preheat the oven to 350 degrees. Combine flour, soda, salt, spices and sugar in large mixing bowl. In another large bowl, combine eggs, water, oil and pumpkin, stir until blended. Mix wet and dry ingredients together, add nuts and mix well. Pour into two 9×5″ loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack.
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