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Categories:Viewed: 55 - Published at: a year ago
Ingredients
- 3 1/3 c. sifted flour
- 2 tsp. soda
- 1 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 3 c. sugar
- 1 c. oil
- 4 eggs
- 2/3 c. water
- 2 c. canned pumpkin (small can)
Method
- Sift together dry ingredients, including sugar, into mixing bowl.
- Make a well in dry ingredients and add all remaining ingredients.
- Mix together until smooth.
- Apportion batter into 3 conventional bread loaf pans that have been greased and floured. Bake at 350° for about 1 hour or until done.
- Cool slightly in pans, then turn onto racks to finish cooling.
- Wrap in foil or plastic and store in refrigerator or freeze, if desired.
- Slice thin and spread with butter.
- Serve open-faced or as small sandwich.
- Bread should be made at least 1 day before using.
- Makes 3 loaves.
- Chopped pecans may be added.
- Can substitute shredded zucchini in place of the pumpkin.
