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 Pumpkin Bread
Delicious pumpkin bread recipe that I got from my grandmother when I was a young cook with my own family.
Note: I have substituted my own cooked pumpkin puree in this recipe for years and it gives it a wonderful fresh taste. I have used jack-o-lantern type pumpkins, but it is even better when you use a sweet pie pumpkin. Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. See recipe to cook your own pumpkin.
INGREDIENTS
2 cups sugar
1/2 cup vegetable oil or 1/4 cup oil and 1/4 cup applesauce
2 eggs, lightly beaten
1 cup solid-pack pumpkin
1 2/3 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon clove, ground
1/4 teaspoon allspice, ground
1/2 cup water
1/2 nuts and or raisins
DIRECTIONS
- Preheat oven to 350 F.
- In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well.
- Combine dry ingredients; add to the pumpkin mixture alternately with water.
- Pour into greased 9-in. x 5-in. x 3-in. loaf pan.
- Bake at 350 F for 60-70 minutes or until bread tests done.
- Cool in pans 10 minutes before removing to a wire rack; cool completely.
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