It's so funny how different seasons make us want to eat and drink certain things. Pumpkin bread, for example.... I haven't thought about making it since last fall, and now here it is almost fall again, and didn't I go and make it. The good thing about this recipe is that it makes two loaves, so you can either freeze the second one, or give it away.
The ingredients go like this:
3 cups of sugar
1 cup of vegetable oil
4 eggs, lightly beaten
16 ozs canned unsweetened pumpkin
3 1/2 cups flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves
2/3 cup water
Preheat your oven to 350 degrees. Butter and flour 2 9x5 loaf pans. Sir together the sugar and oil. Next add the eggs and pumpkin. Combine the dry ingredients in a separate bowl.
Now, alternate adding the dry ingredients and the water. Only mix long enough for the flour and water are blended. Divide the batter between the two loaf pans, and sprinkle the tops with sugar.
Bake for 30-40 minutes, or until a cake tester comes out clean. This bread comes out really light and moist. If you want, you can add either chocolate chips, or raisins, or nuts to the batter.
Happy Fall!
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