Pumpkin Bread
Ingredients
⦁ 3 1 /2 cups all-purpose flour
⦁ 3 cups sugar
⦁ 2 teaspoons baking soda
⦁ 1 1 /2 teaspoons salt
⦁ 1 teaspoon ground cinnamon
⦁ 2 cups homemade pumpkin puree or 1-15 ounce can pumpkin puree
⦁ 4 large eggs, beaten
⦁ 2 /3 cup water
⦁ 1 /3 cup vegetable oil
⦁ 1 cup pecans, chopped (optional)
Instructions
1. Preheat the oven to 350.
2. Grease and flour two 9 X 5 inch loaf pans.
3. Knock out the excess flour.
4. Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl.
5. Stir with a whisk to blend.
6. Stir in the pumpkin, eggs, water, oil, and pecans.
7. Divide the batter evenly between the prepared pans.
8. Bake until a toothpick comes out clean, about 1 hour.
⦁ 3 1 /2 cups all-purpose flour
⦁ 3 cups sugar
⦁ 2 teaspoons baking soda
⦁ 1 1 /2 teaspoons salt
⦁ 1 teaspoon ground cinnamon
⦁ 2 cups homemade pumpkin puree or 1-15 ounce can pumpkin puree
⦁ 4 large eggs, beaten
⦁ 2 /3 cup water
⦁ 1 /3 cup vegetable oil
⦁ 1 cup pecans, chopped (optional)
Instructions
1. Preheat the oven to 350.
2. Grease and flour two 9 X 5 inch loaf pans.
3. Knock out the excess flour.
4. Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl.
5. Stir with a whisk to blend.
6. Stir in the pumpkin, eggs, water, oil, and pecans.
7. Divide the batter evenly between the prepared pans.
8. Bake until a toothpick comes out clean, about 1 hour.
Billie C.
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