Tuesday, October 09, 2007

Pumpkin Bread

Who are we really kidding? This is pumpkin CAKE baked in a loaf pan so that you don't feel bad about eating it for breakfast! It's very good. It's a recipe that I often get asked for and it's the perfect time of year to bake it.

1 large 29 ounce can of pumpkin
1 cup canola oil (or use 1/2 applesauce, 1/2 oil)
4 cups sugar
2 well beaten eggs
5 cups flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. salt

1. Mix pumpkin, oil, and sugar in a large mixing bowl. Add eggs.
2. In another bowl, mix together remaining ingrediants.
3. Gradually add dry ingrediants to wet mixture until well mixed.
4. Grease and flour loaf pans. Bake at 325 degrees. For 2 large loaf pans bake 70 minutes or more. For 4 small loaf pans bake 50 minutes or more. Bake until toothpick comes out clean. I usually end up baking it for 90 minutes, because it has a tendancy to get gooey in the middle.

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