Thursday, October 9, 2008

Pumpkin Bread

This is from one of my favorite cook books Aggies, Moms, and Apple Pie

I love every recipe that I have made in this book, and I have made a bunch!

Pumpkin Bread
by Martha Rutherford, Deep East Texas Mother's Club
3 cups of sugar
1 cup of vegetable oil
4 eggs
2/3 cup orange juice
1 (16 oz) can of pumpkin or pumpkin pie
3.5 cups of all purpose flour
2 teaspoons of baking soda
1.5 teaspoons of salt
2 teaspoons of cinnamon
1 teaspoon of nutmeg
Optional ingredients:
1 cup chopped nuts
1 cup of raisins
(I have made it with pecans and it is good. I don't do raisins...I think they are scary!)
Combine sugar and vegetable oil in a large mixing bowl; blend well. Add eggs, one at a time, mixing well. Add orange juice and pumpkin. Blend in flour, baking soda, salt, cinnamon, and nutmeg. Stir in nuts and raisins if desired. Pour batter, evenly divided, into four 1 pound coffee cans that have been well greased and floured. Bake for 1 hour at 350 degrees F. Test for doneness with toothpick; longer baking is sometimes required. It is also a good mailer.
Now, I have never made it in the coffee cans, I have always used loaf pans. I would recommend the smaller loaf pans so that it gets done in the middle. I have made these as mini loaves and given them as Christmas gifts many times.
My husband would tell you to throw in some chocolate chips in the batter but I don't like my chocolate mixed with pumpkin...but some people love it.

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