Sunday, November 14, 2010

Aunt Lucy's Pumpkin Bread

Lucy gave this recipe to me so long ago that she lost her copy and I had to give her another one. Though I have sampled many pumpkin breads in my life, I have never had a more moist and tasty one. It's so easy to make that you can bake this with your children or grandchildren. It's also a good way to get vegetables in your child’s diet without them knowing it. A little here, a little there—sometimes you just have to be sneaky.

Preheat the oven to 350 degrees and grease 4-small round metal coffee cans or 3 loaf pans.

3 ½ cups flour
2 teaspoons soda
1 ½ teaspoon salt
1 ½ teaspoon nutmeg
1 ½ teaspoon cinnamon
3 cups sugar
1 cup cooking oil
2/3 cup water
4 beaten eggs
2 cups pureed pumpkin

Mix the first 6 dry ingredients together. In another large bowl blend the eggs, add the oil and water. Then blend in pumpkin. Add the dry ingredients gradually and blend until completely mixed in. Distribute evenly between cans or pans. Bake in preheated oven for one hour or until toothpick comes out clean when tested in center. Remove to rack and cool for about ten minutes. Next run a table knife around the sides of the bread and carefully remove to rack. Completely cool your tasty bread before storing it in plastic zip-lock bags. Great served with cream cheese or lemon curd.

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