Pumpkin Bread
■3 cups all-purpose flour
■2 cups granulated sugar
■1 teaspoon baking soda
■1 teaspoon salt
■1 tablespoon cinnamon
■4 large eggs, well beaten – room temperature
■1 small can pumpkin puree (not pie mix)
■1-¼ cups vegetable oil
Mix dry ingredients and make a well in the center. Add pumpkin, eggs, and oil and blend until well moistened.
Bake in well-greased loaf pans for 1 hour at 350° or until skewer inserted in middle comes out clean.
Remove from the oven onto wire racks to cool for 10 minutes. Then put on sheets of foil and wrap tightly while still warm. Leave out to cool completely. This helps the bread become very moist. Resist eating for at least 24 hours.
If using small loaf pans, adjust the baking time slightly. You can also make muffins with this recipe. Baking time is 20-25 minutes roughly for muffins.
Store in airtight containers for storage. These freeze well.
■1 tablespoon cinnamon
■4 large eggs, well beaten – room temperature
■1 small can pumpkin puree (not pie mix)
■1-¼ cups vegetable oil
Mix dry ingredients and make a well in the center. Add pumpkin, eggs, and oil and blend until well moistened.
Bake in well-greased loaf pans for 1 hour at 350° or until skewer inserted in middle comes out clean.
Remove from the oven onto wire racks to cool for 10 minutes. Then put on sheets of foil and wrap tightly while still warm. Leave out to cool completely. This helps the bread become very moist. Resist eating for at least 24 hours.
If using small loaf pans, adjust the baking time slightly. You can also make muffins with this recipe. Baking time is 20-25 minutes roughly for muffins.
Store in airtight containers for storage. These freeze well.
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