Saturday, September 25, 2010

Pumpkin Bread

3 c granulated sugar
1 c canola oil
4 eggs
1 16 oz can pumpkin

3 1/3 c flour (I use oatmeal flour to make it gluten free)
1 tsp. salt
2 tsp baking soda
1 tsp ground cloves
1 1/4 tsp. cinnamon
1 1/4 tsp. nutmeg

1 c. nuts (optional)

Grease and flour 5 small bread pans. I use pans that are about 6" x 3 1/4" x 2". Heat oven to 350ยบ. Beat sugar, oil, eggs and pumpkin. Sift flour, salt, baking soda, cloves, cinnamon and nutmeg. Beat this mixture into pumpkin mixture. Add nuts now if you chose. Divide batter among the loaf pans. Tap each pan to remove air bubbles.
Bake for 60 minutes or until a toothpick comes out clean at the center.
Let cool 10 min. in pans and use a knife around the edges to loosen loaves.
Wrap in foil and refrigerate.

Happy Fall!


1 comment:

Bonnie Blandford said...

Having eaten it before, I know it's great so thank you for the recipe. I'll put it on the refrig right next to your blueberry muffin recipe!