Colonial Day Pumpkin Bread
 Click to enlarge | Ingredients: Metric Units 1 3/4 c. flour
1 1/2 c. sugar 1 tsp. baking soda 1/4 tsp. baking powder 1 tsp. salt 1/2 tsp. nutmeg 1/2 tsp. allspice 1/2 tsp. ground cloves 1/2 tsp. cinnamon 1 c. canned pumpkin 1/2 c. vegetable oil 1/3 c. water 2 eggs |
Directions:
Colonial Day recipe.
Yield: 2 loaves
Preheat oven to 350°F. Spray 2 loaf pans with nonstick spray and dust with flour. (Put a little bit of flour in the pan and tap it so that it covers all the nonstick. Dump out any flour that won't stick to the pan.)
In a large bowl, sift together dry ingredients: flour, sugar, baking soda, baking powder, salt, nutmeg, allspice, cloves, cinnamon.
Add pumpkin, oil, water, and eggs. Beat well, until batter is smooth.
Pour batter into prepared loaf pans. Bake 1 hour, until bread tests done with a toothpick. Cool in pan 10 min., then turn out to cool completely on racks.
When cool, cut into slices and serve with Pumpkin Bread Spread.
Yield: 2 loaves
Preheat oven to 350°F. Spray 2 loaf pans with nonstick spray and dust with flour. (Put a little bit of flour in the pan and tap it so that it covers all the nonstick. Dump out any flour that won't stick to the pan.)
In a large bowl, sift together dry ingredients: flour, sugar, baking soda, baking powder, salt, nutmeg, allspice, cloves, cinnamon.
Add pumpkin, oil, water, and eggs. Beat well, until batter is smooth.
Pour batter into prepared loaf pans. Bake 1 hour, until bread tests done with a toothpick. Cool in pan 10 min., then turn out to cool completely on racks.
When cool, cut into slices and serve with Pumpkin Bread Spread.
Submitted by Gretchen Grant
Contributed on: Thursday March 27th, 2008 and modified on Monday April 21st, 2008
Contributed on: Thursday March 27th, 2008 and modified on Monday April 21st, 2008