Recipe of the Month ...
~ Recipe from the Kitchen of ... Aunt Becky ~
Pumpkin Bread
One of the best things about fall is making Pumpkin Bread! It fills the house with such a warm, inviting aroma. When my niece, Missy, lived close to me, I would always call her and say, “The pumpkin bread is in the oven!”. She would soon be coming in the front door to get her mini loaf … and of course have some fresh, warm bread while she was there. Fall is my very favorite season because I so enjoy preparing a cordial, cozy, comfortable nest for all of my family.
INGREDIENTS:
2 cups Sugar
1 cup Olive Oil
3 Eggs
2 cups canned Pumpkin (15 ounce can)
3 cups All-Purpose Flour
½ teaspoon each: Salt, Baking Powder
1 teaspoon each: Baking Soda, Cloves, Cinnamon, Nutmeg
INSTRUCTIONS:
- In large mixing bowl, beat with an electric mixer the Sugar and Oil until blended. Add Eggs one at a time, beating well after each. Add and beat in Pumpkin.
- In a separate bowl, mix together: Flour, Salt, Baking Powder, Baking Soda, Cloves, Cinnamon, Nutmeg. Add this gradually to the Pumpkin mixture, just until blended.
- Pour into greased loaf pans, mini loaf pans or muffin tins, Baking times vary: Loaf pan, about 1 hour; Mini loaf pan, about 45 minutes; Muffin tins, about 25 minutes. Cool about 10 minutes and dump out.
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