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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Here's my modified version of a recipe from a 1970 Favorite Recipes from Women of the Christian Church Casseroles Cookbook. This bread has been a hit every time I bring it to a gathering. Ingredients:
2/3 cup butter (softened at room temperature) |
3 cups sugar |
1 3/4 cups cooked pumpkin |
4 eggs (beaten) |
2/3 cup water |
2 cups spelt flour |
1 1/2 cups rice flour (brown & white blend) |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon clove |
1 teaspoon cinnamon |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Grease two 81/2 x 41/2 x 21/2 loaf pans - I use the butter wrapper to do this.
3. Sift dry ingredients together and set aside.
4. Cream sugar and butter until fluffy.
5. Add pumpkin, eggs and water. Beat at low speed until well mixed.
6. Add dry ingredients and mix just until well blended.
7. Pour into loaf pans.
8. Bake for about 1 hour or until toothpick comes out clean.
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