Difficult summer gardening and life have taken me away from blogging on a regular basis. With the end of a long, hot and dry summer, I've put my garden to bed and plan to blog more often. This Pumpkin Bread recipe is delicious seasonal fall treat. You can make 5 small loaves with it (loaf pan measuring 6" X 3") or 2 large loaves. It freezes well and is wonderful to have on hand for the unexpected guest and gift giving. The recipe below calls for 2 teaspoons of cinnamon but you can use the spice that best suits your taste. The original recipe calls for 1 teaspoon of cinnamon and 1 teaspoon of nutmeg. You can also use Allspice and or Pumpkin Pie Spice. The addition of nuts and raisins are optional. I personally think they are a tasty addition but again do what suits your own taste. Especially satisfying with your afternoon cup of tea.
Pumpkin Bread
3 C sugar
1C vegetable oil
4 eggs
2C canned pumpkin (16 oz)
2/3 C water
3 1/3 C all purpose flour
2 t baking soda
1 1/2 t salt
2 t cinnamon
1/2 to 3/4 chopped walnuts (optional)
1/2 to 3/4 raisins (optional)
Preheat oven to 350 degrees. Grease and flour loaf pans. Mix together sugar & water with electric mixer. Add eggs, pumpkin, water & blend. Combine remaining dry ingredients and blend slowly.Blend in nuts & raisins. Fill pans equally & bake 1 hour if using 2 large pans or 45-50 minutes if using 5 small pans. Loaves are baked when inserted toothpick comes out clean.
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