| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
32 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 1 |
c |
Oil |
| 4 |
|
Eggs; slightly beaten |
| 1 |
cn |
Pumpkin |
| 3 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Allspice |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground cloves |
| 2/3 |
c |
Water |
INSTRUCTIONS
From: cjpope@toon.b11.ingr.com (Candy Pope)
Date: 25 Oct 1993 11:51:22 GMT
I know this recipe calls for canned pumpkin, but it is still the best
recipe for it I've ever tasted.
Preheat oven to 350 degrees. In a large bowl, mix sugar and oil. Add
pumpkin and eggs. Blend well. Then, add flour, spices, and water. Mix
completely. Pour into two, well-greased loaf pans. Bake for 1 1/2 hours.
Note: I have a gas oven that gets really hot, so I don't let my bread cook
for the whole 1 1/2 hours. I check it after an hour (just press the top of
the loaves - if they spring back their done or use the toothpick test).
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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