Taste of the Past
Maxine Troxell
I am always looking for new recipes. I came across a cookbook titled Best Recipes several years ago. Recipes in this book came from the backs of boxes, bottles, cans, and jars. This recipe for Pumpkin Bread is different from the one from Libby’s, so I’m not sure of the source of this recipe. It’s a good recipe that I have used many times, and it always comes out great. I hope you enjoy it.
PUMPKIN BREAD
Ingredients
3 cups sugar
4 eggs, beaten
3½ cups sifted flour
2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2/3 cup water
1 cup salad oil
1 (16 oz.) can pumpkin
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon allspice
½ teaspoon cloves
Directions
Cream sugar and oil.
Add eggs and pumpkin, mix well.
Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves.
Add to pumpkin mixture alternately with water. Mix well after each addition.
Pour into two well-greased and floured 9 x 5 inch loaf pans.
Bake at 350 degrees for 1½ hours or until loaves test done. Let stand for 10 minutes. Remove from pans and let cool.
