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| | Pumpkin Bread #3
3 cups (720 ml) of flour
2 cups (480 ml) of sugar
2 teaspoons (10 ml) of baking soda
1 1/2 teaspoon (8 ml) of ground cinnamon
1 teaspoon (5 ml) of ground nutmeg
1/2 teaspoon (3 ml) of baking powder
1/2 teaspoon (3 ml) of salt, optional
1/4 teaspoon (1 ml) of ground cloves
2 eggs
one 16 ounce can (480 g) of Comstock Pumpkin
2/3 cup (160 ml) of oil
Stir together flour, sugar, baking soda, cinnamon, nutmeg, baking powder, salt and cloves in a large mixing bowl. Lightly beat eggs. Beat in pumpkin and oil. Add to flour mixture, stirring just to combine. Spoon into two greased 8 1/2x4 1/2x2 3/4 inch loaf pans. Batter will be stiff. Bake at 350ºF. (180 C) for 55 - 60 minutes or until wooden pick inserted near center comes out cleans. Cool 5 minutes; remove from pans. Cool completely and wrap. Freezes well. Yields 2 loaves, 16 servings each. |
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