Pumpkin Bread II
2002-12-19- Course: Breads & Rolls
- Yield : 25
- Servings : 25
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
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Pumpkins are harvested in early fall, and echo the changing colors of the leaves. Pumpkins are readily available, inexpensive and can be used for many dishes. So why not plan and spice up a holiday dish around pumpkins? This bread is perfect for it.
Ingredients
- 3 1/3 cups flour
- 1 cup vegetable oil
- 3/4 cup water
- 4 eggs
- 3 cups sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1 (16 oz) can of pumpkin
Directions
Step 1
In a large mixing bowl, cream the eggs, sugar, oil and water. Combine the remaining dry ingredients and add to the creamed ingredients.
Step 2
Use large ramekins, empty 28 oz cans (the type large tomato sauce, beans, or pie filling comes in), or bread pans as your baking dish. I like to use the empty 28 oz cans (making sure to remove any paper, glue holding the paper, and ensuring there are no sharp edges). Grease your pan and fill about halfway full. Bake at 350 for 1 hour.
Step 3
Cool 15 to 20 minutes before removing bread.
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