Everybody loves my pumpkin bread.
You know why? Because it's pretty damn good, if I do say so, myself. From the Mary Starr Cookbook:
Pumpkin Bread
3 cups sugar
4 eggs, beaten
1 cup salad oil (not olive)
1 1-lb. can pumpkin
3 1/2 cups flour
1 teas. baking powder
2 teas. baking soda
2 teas. salt
1 teas. cinnamon
1 teas. allspice
1 teas. nutmeg
1/2 teas. ground cloves
2/3 cup water
Mix first three ingredients well. Add pumpkin. Sift together dry ingredients and add gradually to wet mixture. Add water and blend thoroughly. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350 degrees. A knife inserted in the loaf at the end of baking time should come out clean.
Let sit in the pan for about 5 minutes. Turn out onto a baking rack to cool. Delicious with pinapple cream cheese spread. Loaves also freeze well.
Pineapple Cream Cheese Spread
1 8-oz. block cream cheese, softened
1 small can crushed pineapple, lightly drained
1-2 tablespoons sugar
Blend together until smooth. Enjoy.
Pumpkin Bread
3 cups sugar
4 eggs, beaten
1 cup salad oil (not olive)
1 1-lb. can pumpkin
3 1/2 cups flour
1 teas. baking powder
2 teas. baking soda
2 teas. salt
1 teas. cinnamon
1 teas. allspice
1 teas. nutmeg
1/2 teas. ground cloves
2/3 cup water
Mix first three ingredients well. Add pumpkin. Sift together dry ingredients and add gradually to wet mixture. Add water and blend thoroughly. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350 degrees. A knife inserted in the loaf at the end of baking time should come out clean.
Let sit in the pan for about 5 minutes. Turn out onto a baking rack to cool. Delicious with pinapple cream cheese spread. Loaves also freeze well.
Pineapple Cream Cheese Spread
1 8-oz. block cream cheese, softened
1 small can crushed pineapple, lightly drained
1-2 tablespoons sugar
Blend together until smooth. Enjoy.