Pumpkin Bread

Servings: 4
3 1/2 c Unbleached flour; sifted
1 1/2 c Light brown sugar; packed
1 1/2 c Sugar; granulated
2 ts Baking soda
1 1/2 ts Salt
1 ts Cinnamon; ground
1/2 ts Nutmeg; ground
4 Eggs; lg
1 c Salad oil
2/3 c Water
2 c Pumpkin; mashed, canned
1 c Raisins
1 c Walnuts; chopped

Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a little brown sugar in each. Combine all the dry ingredients in a large bowl and fashion a well in the center. Break in the 4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until well mixed, then add the raisins and nuts. Pour into the prepared pans.
Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool for 5 minutes in the pans before turning onto wire racks to cool.

NOTE: This bread can be wrapped in aluminum foil and frozen very satisfactorily.

PUMNPKIN BREAD

Servings: 1

Don Fifield

1 tb Butter
2 1/4 c Bread flour
1/4 c Pumpkin; cooked and mashed (1 4/5 oz)
1 tb Sugar
1 tb Dry milk
3/4 c Water
1 ts Salt
1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

Pumpkin Bread

1 cup sugar
1 cup canned pumpkin
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 cup coarsely chopped walnuts or pecans
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves

Heat oven to 350º. Grease bottom only of loaf pan, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches. Mix sugar, pumpkin, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan.
Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.
1 loaf (24 slices)

Pumpkin Bread

Margie Nowicki

3-1/2 cups Flour
2 tsp Baking Powder
1-1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
3 cups Sugar
1 cup Oil
4 Eggs
2/3 cup Water
2 cups canned Pumpkin

Sift dry ingredients together. Add remaining ingredients. Mix until smooth. Pour into greased and floured pans. Cool 10 minutes before inverting.

PUMPKIN BREAD

2 2/3 cups of sugar
2/3 cup of margarine
4 eggs
3 1/3 cups of flour
1/2 teaspoon of baking powder
2 teaspoon of soda
2 cup of pumpkin
1 teaspoon of cinnamon
1/2 teaspoon of cloves
2/3 cup of water

Mix above together. Bake 1 hour at 350 degrees. Makes 2 loaves.