Pumpkin
- the International Fall Icon
Who doesn't like a slice of warm PUMPKIN BREAD? The aroma alone is heavenly - to me! 'Tis the Season, huh! Love, love, love all the Fall and Harvest decorations, recipes and weather! Here's this week's recipe swap - a classic! Enjoy!
PUMPKIN BREAD
3 1/3 cups Flour
2/3 cup Vegetable Oil
4 teaspoons Cinnamon
4 Eggs
2 teaspoons Baking Soda
1 can (15 oz) Pumpkin
1 teaspoon Baking Powder
2/3 cup Water
1 1/2 teaspoons Salt
1/2 cup Pecans chopped (optional)
2 2/3 cups Sugar
2/3 cup Vegetable Oil
4 teaspoons Cinnamon
4 Eggs
2 teaspoons Baking Soda
1 can (15 oz) Pumpkin
1 teaspoon Baking Powder
2/3 cup Water
1 1/2 teaspoons Salt
1/2 cup Pecans chopped (optional)
2 2/3 cups Sugar
Instructions:
Sift dry ingredients together. Beat sugar and vegetable oil together until blended (mixture will still look dry). Add eggs, 1 at a time, until blended. Add pumpkin and mix thoroughly. Add dry ingredients a little at a time, alternating with water. Mix in pecans Pour batter into 2 9x5x3 loaf pans. Sprinke tops of loaves with cinnamon sugar before baking. Bake at 325 for 55-60 minutes or until toothpick inserted in center comes out clean. Let cool for 15 minutes before removing from pans. Enjoy!
You've got a loaf to share and one to eat! Have a great day! Thanks for stopping by!
