Wednesday, November 11, 2009

Spiced Pumpkin Bread


2 cups canned pumpkin
pumpkin bread3 cups sugar
1 cup water
1 cup oil
four eggs
3 1/3 cup flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
three-quarter teaspoon ground cloves
1/2 teaspoon nutmeg

Mix pumpkin, sugar, water, oil and eggs in a large bowl; beat until well mixed. Set aside. Stir together remaining ingredients in another bowl; slowly add to pumpkin mixture, beating until smooth. Grease and flour two 9 x 5" loaf pans or six, 5.5 x 3" mini loaf pans; divide batter between pans. Bake at 350° for 60 to 65 minutes for regular loaves or 50 to 55 minutes for mini loaves, until a toothpick inserted in center tests clean. Let cool in pan for 10 to 15 minutes; invert bread onto a wire rack to finish cooling. Makes two loaves or six mini loaves.
Source: Coming Home with Gooseberry Patch

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