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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 32 |
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Every autumn, our farm becomes a large-scale operation when we harvest our pumpkins. Then we reap our rewards in recipes like this.Dorothy and Martin Schumacher, Barnesville, Ohio Ingredients:
3 cups sugar |
1 can (15 ounces) solid-pack pumpkin |
1 cup canola oil |
4 eggs |
2/3 cup cold water |
3-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1-1/2 teaspoons salt |
1-1/2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 325°. In a bowl, beat sugar, pumpkin, oil, eggs and water until well mixed. Combine remaining ingredients; gradually add to pumpkin mixture and mix well.
2. Pour into two greased 8x4-in. loaf pans. Bake 75-80 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
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