Black Forest Pumpkin Bread 1 c. vegetable oil 3 c. sugar 4 eggs 1 1/2 tsp. salt 1 tsp. ground cloves 1 tsp. ground nutmeg 1 tsp. ground cinnamon 2/3 c. hot water 2 tsp. baking soda 2 c. pureed pumpkin or squash 3-1/2 c. all-purpose flour 1 c. chopped pecans (opt.) 1/2 c. grated fresh ginger root (opt.) Heat oven to 350 degrees. In a large bowl combine oil and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in salt, cloves, nutmeg and cinnamon. Blend 2/3 cup hot water into baking soda; stir into batter. Add pumpkin or squash and flour. Fold in optional nuts and ginger root. Bake in 3 greased and floured 1 pound coffee cans for 1 hour or until tests done. NOTE: Great with cream cheese. Makes 3 loaves
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