| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | American | Bread:quick, Vegetables, Autumn, Gifts, Tried:great | 2 | Loaves |
INGREDIENTS
| 3 1/2 | c | All-purpose flour |
| 2 | ts | Soda |
| 1 | ts | Salt |
| 1/2 | ts | Baking powder |
| 3 | c | Sugar |
| 1 | ts | Cinnamon |
| 1 | ts | Pumpkin pie spice |
| 1/2 | c | Cooking oil |
| 4 | Eggs, or equivalent egg substitute | |
| 2 1/2 | c | Canned pumpkin |
| 1/4 | c | Water |
INSTRUCTIONS
In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. In a seperate bowl, mix by hand the oil, eggs, pumpkin, and water. Combine with the dry ingredients. Bake in loaf pans in a 350 oven for 1 hour. Source: Lisa Clarke, based on a recipe from the Seascape Bed and Breakfast, Springlake, Michigan, as it appears in "The American Country Inn and Bed & Breakfast Cookbook Volume One" by Kitty & Lucian Maynard. Notes: 09/21/96 - can also be baked for 50 minutes in 8 little loaf pans. This recipe has gotten rave reviews. Good served with Spiced Apple Butter. Posted to Bakery-Shoppe Digest V1 #212 by Lisa Clarke <lisa@gaf.com> on Sep 1, 97
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