| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 3 |
c |
Sugar |
| 4 |
|
Eggs |
| 2/3 |
c |
Water |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Allspice |
| 1/2 |
ts |
Cloves |
| 1 |
c |
Oil |
| 2 |
c |
Pumpkin puree |
INSTRUCTIONS
Preheat oven to 350 degrees. Sift dry ingredients together and set aside.
In a mixing bowl, cream sugar, oil, and eggs until light and fluffy. Add
pumpkin; blend well.
Add dry ingredients to pumpking mixture, alternating with water, beating
well after ech addition. Pour into 2 (9x5x3) greased/floured loaf pans or
into 8 mini-loaf pans or in 8 clean round vegetable cans.
Bake at 350 degrees for about 1 hour, or until loaves test done. Baking
time will be shorter for mini-loaf pans or round cans. Cool about 10
minutes before removing from pan. Cool completely.
Personal note: I love baking this in cans I've saved from canned
vegetables. (I know, some of you think this is unsafe....but I do it
anyway.) This gives a nice round loaf, perfect for slicing and slathering
with a nice cream cheese spread.
The home extension agent in my county says it's perfectly safe to bake in
the cans...although it didn't used to be many years ago.
Posted to EAT-L Digest 18 October 96
Date: Sat, 19 Oct 1996 17:55:19 EDT
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”