Pumpkin Bread
Everyone who eats this pumpkin bread LOVES it! It is incredibly moist and flavorful. From BBonline, Helton House B&B
3 cups sugar 4 eggs 1 cup oil 1 1-pound can pumpkin 3½ cups flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons salt 1 teaspoon ground cloves 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice ⅔ cup water 1 cup nuts 1 cup raisins
Combine sugar, oil and eggs; add pumpkin. Sift dry ingredients together. Add to pumpkin mixture. Add water, mix and bake at 350 degrees for 50-60 minutes in 2 large greased loaf pans or 3 small pans, or different sized cans (for round bread). For a nice finishing touch, as soon as it’s out of the oven, brush a little butter over the top and sprinkle with granulated sugar.
I have made this recipe substituting ½ cup applesauce for ½ cup of the oil and cutting the sugar back to 1½ cups. Obviously, it isn’t as sweet when the sugar is cut in half, but it is still very good! When I reduce the sugar and sub applesauce, I cut flour back to 3¼ cups.
“Helton House Bed and Breakfast”
Yield:
“2 Large Loaves”