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Appetizers, Salads and Breads:
Pumpkin Bread
from
True
Grits...
Tall Tales and Recipes from the New South
INGREDIENTS:
1-2/3 cups flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1-1/2 cups sugar
1 cup puréed canned pumpkin
1/3 cup water
2 eggs, beaten
1/2 cup vegetable oil
TO PREPARE:
-
Grease the bottom and sides of a 5x9-inch loaf pan. Line the bottom
with waxed paper; grease the waxed paper.
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Sift the flour, salt, baking powder, baking soda, cinnamon, cloves and
allspice together.
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Combine the sugar, pumpkin, water, eggs and oil in a bowl; mix well.
Add the flour mixture gradually, mixing well after each addition.
Spoon the batter into the prepared loaf pan.
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Bake at 350 degrees for 1 hour or until the loaf tests done.
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Remove to a wire rack to cool.
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Variation: Reduce the fat and cholesterol by substituting 4 egg
whites or the equivalent amount of egg substitute for the whole eggs.
SERVES 12
Copyright 1995 The Junior League of Atlanta, Inc.
All rights reserved.
Visit The
Junior League of Atlanta web site to purchase copies of True
Grits and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta, Inc. is an organization
of women committed to promoting voluntarism, developing the potential of
women and to improving the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively educational and
charitable. All proceeds from League fundraising efforts, including
from the sale of True Grits, are returned
to the community.
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