submitted by jefanda {1 Recipe}
Makes: 2 Loaves
Description: This is a perfect bread for fall. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected guests.
Ingredients:
3 cups
Sugar
1 cup
Vegetable oil
3
Large eggs
1 16 oz. can
Solid pack pumpkin
3 cups
All purpose flour
1 teaspoon
Ground cloves
1 teaspoon
Ground cinnamon
1 teaspoon
Ground nutmeg
1 teaspoon
Baking soda
1/2 teaspoon
Salt
1/2 teaspoon
Baking powder
1 cup
coarsely chopped walnuts (optional)
Instructions:
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
via Bon Appétit November 1995 Vern Bertagna: West Frankfort, Illinois
it doesn't taste too pumpkin. perfectly sweet enough and awesome with coffee!
This bread turns out great every time!
Embrace your inner basic b with the flavors of fall without the calories and guilt. Try my whole wheat pumpkin bread recipe, the perfect compliment to th…
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I had ran across this recipe last Christmas and we fell in love with these cookies. Best served fresh though because as they sit they get soft and somew…
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