PUMPKIN BREAD

PUMPKIN BREAD
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From the kitchen of WGNV's Kathy Kexel Central Wisconsin State Fair blue ribbon winner ten years in a row!
  • CourseBrunches & Bread
PUMPKIN BREAD
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of WGNV's Kathy Kexel Central Wisconsin State Fair blue ribbon winner ten years in a row!
  • CourseBrunches & Bread
Ingredients
  • 4 eggs
  • 3 cups sugar
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoons salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2/3 cup water
  • 1 cup oil
  • cups all-purpose flour
  • 3 ounce cups cooked pumpkin OR 1 15can of pumpkin
Instructions
  1. Beat eggs. Add sugar and continue beating until well blended. Add oil and water. Sift baking soda, baking powder, salt and spices with flour. Add dry ingredients to wet. Blend well. Stir in pumpkin.
  2. Fill greased loaf pans or muffin tins ¾ full. Bake at 325 degrees Fahrenheit until top is cracked and toothpick comes out clean. Remove immediately from pans to cool.
  3. Standard loaves: 1 hour – 75 minutes
  4. Miniature loaves or muffins: 45 – 50 minutes
  5. Yield: 3 standard loaves, 6-8 miniature loaves; 24 – 30 muffins.
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