After a very hot, dry summer, a cold front came through bringing cooler temperatures and much-needed rain. It has drizzled off and on all day. It seemed the perfect time to put out the fall decorations and bake some pumpkin bread. Fortunately I had ordered four cans of organic pumpkin from the Azure Standard food co-op and picked up my order on Wednesday. Sadly, we have no chickens at the moment but I was able to get a dozen eggs from our neighbor who keeps chickens. So, I was all set. This recipe makes three loaves and they freeze beautifully. You can add chopped pecans if you'd like. I don't like nuts and am also allergic to them but I did add some raisins to one of the loaves today. It makes a very nice afternoon snack with a cup of Earl Grey tea. Enjoy!
Pumpkin Bread
Ingredients:
- 3 cups sugar
- 3 1/2 cups flour
- 1 t. cinnamon
- 1 t. nutmeg
- 2 t. baking soda
- 1 1/2 t. salt
- 4 eggs
- 1 cup oil
- 2/3 cup water
- 2 cups (or one can) cooked pumpkin (not pie filling)
- 1 t. vanilla
Method:
Mix dry ingredients in large mixing bowl. Mix eggs, pumpkin and other liquids in small bowl. Make a well in the dry ingredients and add the liquid mixture. Mix well. Pour into three greased loaf pans and bake at 375 degrees for approximately 45 minutes or until done.