More like cake than bread.
|1 tsp.||Baking Powder|
|2 tsps.||Baking Soda|
|1 15-oz. can||Pumpkin|
Grease two 9x5" loaf pans or two 8-compartment mini-loaf pans or one of each.
Combine Sugar, Flour, Baking Powder, Baking Soda, Salt, Cinnamon and Nutmeg. Set aside.
Preheat oven to 325°F.
In a 3 quart or larger bowl, beat the Eggs to a uniform color. Beat in the Oil to a uniform color. Blend in the Water and Pumpkin then gradually add the dry ingredients, beating to thoroughly blend, scraping the sides of the bowl as needed.
Fill each pan with half of the batter, about 4 cups each.
Bake the 9x5" loaf pans for 1 hour or more, the 8-compartment mini-loaf pans for 30 minutes.
Cool in the pans on a wire rack for 10 minutes. Remove from the pans and return to the wire rack to cool completely.
Can be wrapped in plastic wrap and foil and frozen for up to 3 months.
Source: Judy Burnham, friend and neighbor since returning to St. Louis.
Yield: 2 loaves
Nutrition Facts per Serving:
10g Fat (34.8% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
1 1/2 Other Carbohydrates.
Copyright 2006-2019 by Keith Langeneckert. All rights reserved. Contact WebMaster.