Tuesday, January 26, 2010

Pumpkin Bread

I used to make this recipe in 1-pound coffee cans.  Now we buy our coffee in a sack so I make 3 loaves in regular loaf pans.  It is just as good, but I miss the round shape that the coffee can provided.
3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
1--15 oz. can of pumpkin puree, not pumpkin pie filling
2/3 cup water
1 cup canola oil
Sift dry ingredients together. Beat 4 eggs and 1 can of pumpkin, 2/3 cup water, and 1 cup of oil. Add dry ingredients and beat with an electric mixer. Bake in 3- 1-pound coffee cans (filling 1/2 full). Bake  350 degrees - 1 hour. Cool and tap on can to remove bread.

1 comment:

Sherry said...

To make it healthier, I have started using 1/2 canola oil and 1/2 applesauce.