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| Pumpkin Bread III |
"This recipe has been in my family for generations. It's incredibly delicious with a wonderful spice flavor. Try to use coffee cans to bake them in - makes all the difference in the world! A wonderful Christmas gift."
Ingredients :
- 3 cups all-purpose flour
- 3 cups white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 cup vegetable oil
- 2/3 cup water
- 1 cup canned pumpkin
- 4 eggs
Instructions :
| Prep : 15M | Cook : 36M | Ready in : 1H10M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 1 pound coffee cans.
- Sift together the dry ingredients .
- Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended
- Evenly distribute the batter between the coffee cans. Bake at 350 degrees F (175 degrees C) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in coffee cans on a rack for 15 minutes. Remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). Cool completely.
Notes :
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