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PUMPKIN BREAD
shared by Cris Watson
Makes 2 large loaves, 4 small loaves, and 12 mini-loaves.
Ingredients:
2 cups granulated sugar
4 eggs, beaten
1 16 oz can pumpkin
1 cup vegetable oil
2/3 cup buttermilk
3 ½ cup self-rising flour
(if using all purpose flour, include
2 tesp baking soda and 2 tesp salt)
3 tesp. pumpkin pie spice mix
(In place of pumpkin pie mix, use
½ tesp ground cloves
1 tesp nutmeg
1 tesp cinnamon and
1 tesp allspice)
Optional: ½ 5o 3/4 cup chopped nuts and/or raisins
Directions:
Preheat oven to 350 degrees.
1. In large bowl, mix sugar, eggs, pumpkin, and oil.
2. In another bowl, combine all dry ingredients
3. Add dry ingredients to pumpkin mixture alternately with the milk.
4. Add nuts and raisins.
5. BAKE in preheated 350 degree oven for 60 minutes for large loaves or 40 minutes for smaller or mini-loaves
6. Cool on wire rack before removing from pans and slicing. (They tend to crumble if cut when hot).
This bread freezes well if cooled completely and wrapped in aluminum foil.
The texture of this bread is more cake-like but not as sweet. The sugar can be increased to 3 cups for sweeter bread.
