Monday, January 16, 2012
from my Mother
This recipe makes 2 large loaves.
Grease and flour 2- 9x5 inch loaf pans. Preheat oven to 350 degrees F.
2 1/2 cups all purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin spice
Sift all these ingredients together in a large bowl.
1 cup vegetable oil- I use canola
2/3 cup water
4 eggs, beaten
1 can of pumpkin puree
1 cup chopped nuts - I used pecans this time
Mix wet ingredients together; stir into the dry ingredients, and then fold in nuts.
Divide the batter evenly between the 2 loaf pans. Bake for about 1 hour, or until a toothpick inserted in the middle comes out clean. Cool bread in the pans for 10 minutes. Then run a knife around the edges of the pumpkin bread and invert the loaves onto cooling racks. When completely cool, wrap in foil. Enjoy!