Thursday, November 6, 2008

Pumpkin bread Valley Spinners Guild 1982

A blast from my past. I've eaten this but not made it. It was so good I had the maker write it on a paper bag (all we had with us). Thanks Marge Bentley where ever you are!

Pumpkin bread

3 cups sugar

2/3 cup butter

4 eggs

2 cups cooked mashed pumpkin

2/3 cup water

2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp baking powder

3 1/2 cups flour

1 cup chopped nuts if you wish

Beat sugar, butter & eggs together in a large bowl until light. Add pumpkin and water. Sift dry ingredients together. Add to pumpkin mixture, stirring just to blend.

Add nuts and pour into 3 well greased loaf pans and bake 1 hour at 350 degrees F.

Yes it makes 3 loaves but with the holidays coming wrap 2 loaves in freezer wrap and put them in freezer bags and freeze. On one of those busy holiday afternoons with company coming your loaf of defrosting pumpkin bread Will be nearly ready to cut and serve.

Soften some cream cheese and mix with vanilla and sugar and you have a lovely spread for the bread. You can replace the vanilla for lemon and yummy!

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