Monday, November 9, 2009

Pumpkin Bread


3 cups flour
1 ½ cups sugar
1 ½ tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
¾ tsp. ground nutmeg
½ tsp. baking powder
¾ tsp. ground cloves
3 eggs
1 – 15 oz (small) canned pumpkin
1 cup vegetable or canola oil
1 cup raisins (optional)
½ cup chopped walnuts (optional)


Preheat oven to 350. Grease two loaf pans and set aside. In large mixing bowl, mix the first 8 ingredients. In medium bowl with a fork, beat the eggs, pumpkin, and oil until blended. Stir the egg mixture into the flour mixture just until flour is moistened. Stir in raisins and walnuts (if desired). Spoon evenly into loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted comes out clean. Cool in pans for 10 minutes, remove from pans. To make mini-loaves, bake for 20 minutes. Should be the same or less for muffins.

by: Dorothy

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