adapted from: The Wooden Spoon Bread Book
350 degree oven
makes 2 loaves
the intro: Some of my friends take a pumpkin from the field and cook it themselves. Starting from scratch has it's virtues, but I personally make pumpkin bread with canned pumpkin. This is one case where I prefer for someone else to do the work.
(my thoughts, canned pumpkin is great to be able to make this wonderful bread, long after fall is gone.)
3 1/2 c flour
1 1/2 c sugar
2 t baking powder
2 t baking soda
2 t salt
1 t cinnamon
1/2 t each cloves, nutmeg, ginger OR 3 1/2 t pumpkin pie spice
In a large bowl, combine dry ingredients, whisk to mix well. Set aside.
2/3 c oil
2/3 c molasses
2 c canned pumpkin
In a large bowl, combine wet ingredients, beat well.
Mix dry ingredients into the wet ingredients.
Divide between 2 loaf pans, bake 1 hour, or until tests done in your oven. Let cool 10 - 15 minutes, turn out to cook completely.
I do want to take this moment to apologize for being absent from here. Getting married has a ton of chores to be done, even if the ceremony will be small and family only. One of the chores we did get done, was to purchase our wedding bands.
As always, thanks for taking a moment to stop by.
I appreciate your time and your wonderful comments.
* do you know who they are?
this post is shared with:
hearth and soul # 69 right here at Mom's Sunday Cafe!