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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is a pumpkin bread recipe my mom always made. This freezes well, so you can make a lot and save. My mom uses 1 tsp cinnamon, but I like it with more. I use about 3 tsp cinnamon. Ingredients:
4 eggs |
2/3 cup water |
1 cup oil |
2 cups pumpkin |
3 1/2 cups flour |
3 cups sugar |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 pinch ground cloves |
Directions:
1. Coat 2 loaf pans with shortening. Cover with a coating of flour. Set aside.
2. Mix dry ingredients.
3. In separate bowl beat eggs, oil, water, and pumpkin.
4. Slowly add dry ingredients. Beat well. The mixture will be runny.
5. Pour batter into loaf pans.
6. Bake in 350°F oven for approximately 90 minutes or until an inserted toothpick comes out clean.
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