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Pumpkin Bread
3 1/2 cups sifted flour
3 C. sugar
11/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. baking soda
1 1/2 tsp. salt
3/4 c. water
4 eggs
1 c. oil
2 c. pumpkin
1 c. chopped nuts (optional)
Sift together flour, sugar, cinnamon, nutmeg, soda and salt into
a large mixing bowl. Make a well in the center and add water,
eggs, oil, pumpkin and nuts, if using. Mix well. Pour batter into
greased loaf pans. Bake at 350 for 1 hour or until loaves test
done. Makes 3 9-1/2 x 5 x 3" or 4 7-3/4 x 3-5/8 x 2-1/4" loaves.
Notes:
Baked loaves can be stored in the freezer for several weeks.
Applesauce can be substituded for the oil to make a less fattening
recipe, that does not comprimise taste
Grated raw or mashed cooked carrots, sweet potatoes, squash, persimon
pulp, mashed bananas, applesauce, or other fruit puree may be used
to replace pumpkin in this recipe.
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Pumpkin 28