08 November, 1979

Fay's Pumpkin Bread

Fay's Pumpkin Bread ingredients
Makes 2 loaves, about 16 servings each
3 cups sugar
1 cup salad oil
4 eggs, beaten
1 (1-lb.) can pumpkin
3.5 cups flour
2 tsp soda
1 tsp baking powder
2 tsp salt
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp ground cloves
2/3 cup water

Variations
Just before pouring batter into loaf pans, I plan to try folding in: 
1 cup sweetened dried, fresh or frozen cranberries. If using dried cranberries, first cover with orange juice and set aside to soak for about thirty (30) minutes, or

1.5 cups (6-oz) semisweet chocolate chips


Directions
Preheat oven to 350ºF. Grease two (9- x 5-inch) loaf pans; set aside.

Combine sugar, oil and eggs. Add pumpkin and mix well.

Sift together dry ingredients; add to pumpkin mixture. Add water and use hand-mixer to beat thoroughly.

Pour batter into prepared loaf pans. Bake in preheated oven for one hour.


Fay contributed this Pumpkin Bread recipe to What's Cookin' in Hohenwald, Tennessee? ca. 1960 to 1970s.


Index
Fay
pumpkin
Quick Breads

Page Last Updated 25 May 2015


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