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Pumpkin Bread IIBreads & Rolls
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Submitted by L Baker
San Diego, CA
on Thursday, December 19, 2002
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| Makes: | 25 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 20 minutes |
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Pumpkins are harvested in early fall, and echo the changing colors of the leaves. Since pumpkins are used as a decorations for Halloween, they are seen everywhere on through the Christmas Season! They're readily available, inexpensive and can be used for many dishes.
So why not plan and spice up a holiday dish around pumpkins? This bread is a perfect idea for it. |
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| Ingredients |
| 3 1/3 cup flour |
1 cup vegetable oil |
| 3/4 cup water |
4 eggs |
| 3 cups sugar |
2 tsp baking soda |
| 1 1/2 tsp salt |
1 tsp cinnamon |
| 1 tsp nutmeg |
1 tsp ginger |
| 1 can pumpkin 16 oz |
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| | | Directions | In a large mixing bowl, cream the eggs, sugar, oil and water. Combine the remaining dry ingredients and add to the creamed ingredients.
Use empty 28 oz cans for your baking dish. This recipe will make five loaves if you use the 28 oz cans (V-8 juice or large economy size soup or beans come in this size.) Grease cans and fill a little less than 1/2 full. Bake at 350 for 1 hour.
Cool cans on their sides for 15 to 20 minutes before removing bread. |
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