Carol L. Cain
Spicy Pumpkin Bread
1 c. oil 2 c. mashed or caned pumpkin 4 beaten eggs 2/3 c. water 3 1/3 c. flour 2 t. baking soda 3 c. sugar 1 1/2 t. cinnamon 1/2 t. nutmeg 1 t. ginger 1 t. salt Beat together the first 4 ingredients. Sift together dry ingredients and mix with the moist. Makes 2 large or 3 small loaves. Bake at 350 for 50 - 60 min. Pumpkin Pear Bread 1/2 c. oil 2 c. sugar 4 large eggs 1 c. pumpkin 1 c finely peeled, cored and finely diced pear (1) 3 1/3 c sifted flour 1/2 t. salt 2 t. baking soda 1 t. cinnamon 1/2 t. ginger 1/2 c. chopped walnuts Beat together first 3 ingredients then stir in pumpkin and pear. Sift together dry ingredients and mix with moist mixing in the nuts last. This will make 2 small loaves. Bake in greased and floured loaves pans at 350 for 60 - 70 min. (I triple this recipe for 5 loaves and cut back on the sugar by 1/2 c. per recipe) Pumpkin Almond Bread 1/2 c. oil 2/3 c. brown sugar 1/3 c. sugar 1 c. mashed or caned pumpkin 1 egg 1 T. grated orange rind 1 1/2 c flour 1/2 t. baking powder 1 t. baking soda 1/2 t. salt 1/2 t. ginger 1/2 c. toasted chopped or slivered almonds Beat together the first 5 ingredients. Sift together the dry ingredients and mix the two together. Stir in the almonds last. Grease and floured 1 loaf pan and bake at 350 for 1 hr.