Saturday, November 29, 2008

punkin bread

My mother insisted that I post this holiday standard at our house. It was handed over to her as part of a church social, where she was instructed to take the recipe and bake up enough bread to feed a gaggle of folks. She passed it out to all her friends and it is now a go-to recipe for holiday get-togethers in the greater Houston metro area!

It is truly delicious and (almost) idiot-proof, so long as you don't substitute peanut oil for the veggie oil (as I did this last time)--in which case it will still taste delicious but will resemble peanut butter cookies in flavor and not pumpkins. This recipe makes three loaves. One to eat immediately, one to take to that upcoming potluck, and one to freeze (if it makes it to the freezer without being eaten by another family member!) Enjoy!

Preheat oven to 350 degrees F.

Blend first:
3 cups sugar
4 eggs
1 cup vegetable oil

Then add:
1 lb canned pumpkin

Sift then add:
3.5 cups flour
2 tsp. baking soda
1 tsp baking powder
2 tsp salt
1 tsp allspice
1 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cloves

Also blend in:
2/3 cup water

When well mixed, divide batter into three greased loaf pans. Bake one hour at 350 degrees F or until a toothpick comes out clean.

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