Wednesday, November 15, 2017

Easy Pumpkin Bread

Pumpkin spice does its best work in this moist, rich sweet bread. Recipe from a family friend from 30 years ago.
1 29 oz can pumpkin
4 beaten eggs
3 c sugar
1 c oil
3-1/2 c flour
2 t salt
1 t baking soda
1 t baking powder
1/2 t ground clove
1 t ground all spice
1 t ground cinnamon
1 t ground nutmeg
about 2/3 c water
1-1/2 cups chopped roasted walnuts
Preheat oven to 350 F. In large bowl, beat eggs, stir in pumpkin, sugar, and oil in sequence, mixing well after each addition. Sift dry ingredients into pumpkin mixture and stir until smooth. Stir in water and mix in nuts. Distribute batter into 3 well-greased large loaf pans. Bake 55 to 60 minutes. A toothpick inserted in middle will come out clean when done. Keeps and freezes well. Very good toasted and topped with cream cheese. Yield: 3 large loaves.

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