HiAgain,

I made two loaves of this pumpkin bread, and for the 3rd, I used a tube pan and 
just used the same amount of ingredients because I knew you'd need more, for 
this size bread!
Gave that all away, too.
Just trying to clear out the pantry, from all of my holiday baking ingredients.

Claudia
 
----- Original Message ----- 
From: Claudia 
To: [email protected] 
Sent: Saturday, February 05, 2011 7:13 AM
Subject: Spiced Pumpkin Bread


Pumpkin Bread


  
Spiced Pumpkin Bread

An early settler to a New England colony complained about "pumpkins at 
morning, pumpkins at noon." Doubtless the writer of that complaint wasn't 
served pumpkin in this delicious form. Pumpkin bread is served at 
ThankSgiving inj5me households, though it makes a fine snack any time.
MAKES 2

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups sugar
1 cup oil
3 large eggs
1 (16-ounce) can solid pack pumpkin
1 cup coarsely chopped walnuts (optional)

1. Preheat the oven to 350°F. Grease two 9 x 5- inch loaf pans, line the 
bottoms with wax paper or parchment paper, then grease the paper.

2. Stir together the flour, baking powder, bak­ ing soda, cinnamon, cloves, 
nutmeg, and salt in a medium bowl. Set aside.

3. Beat the sugar and oil in a large bowl until blended. Beat in the eggs, 
one at a time, until well blended, then beat in the pumpkin. Add the flour 
mixture and stir until just blended. Fold in the nuts, if using. Pour the 
batter into the prepared pans.

4. Bake for about 70 minutes, until a toothpick inserted into the centers 
comes out clean.

5. Cool in the pans on a wire rack for 10 min­ utes before unmolding to cool 
completely before serving. Remove the wax paper before slicing.

The Good Home Cookbook 

[Non-text portions of this message have been removed]



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