Pumpkin Bread

By bubsmoljo

Ruby Sealing, 1970

Ingredients

• 4 c. flour
• 3 c. sugar
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 tsp. allspice
• 1/2 tsp. cloves
• 1 tsp. ginger
• 1 c. vegetable oil
• 1 can (1 lb. size) pumpkin
• 2/3 c. cold water
• 4 eggs
• 1 c. chopped pecans

Details

Servings 2

Preparation

Step 1

Sift together the first 10 ingredients (2 or 3 times). In a mixing bowl, make a well and add vegetable oil, pumpkin and cold water. Blend well with hand mixer. Add eggs one at a time, beating well after each. Fold in pecans. Pour batter into 2 greased loaf pans. Bake one hour at 350°. Cool on wire rack.
Bread may be frozen after cooling. Wrap each loaf individually in plastic wrap immediately upon cooling.