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ARMAND'S
HARPER VALLEY
FAMILY FARM
Pumpkin
Bread
Yield:
3 loaves
3 c Sugar, granulated
3 ½ c Flour, all-purpose
½ t Salt
2 t Baking soda
1 t Cinnamon
1 t Nutmeg
4 lg Eggs
1 c Vegetable oil
2 c Pumpkin (cooked)
⅔ c Water
1 1/2 c Walnuts, chopped
Preheat the oven to 350 degrees F. Butter your containers well.
Sift the dry ingredients together into a large bowl. Make a well in the
center of the dry ingredients, and add the eggs, oil, pumpkin and water.
Beat thoroughly. It's easier to get all the lumps out if you use an
electric mixer. Stir in the walnuts with a wooden spoon.
Pour the batter into the containers, filling each only half to
two-thirds full. Bake for 60-90 minutes, depending on the sizes of your
containers. If you're using a very small container, start checking much
sooner. The bread is done when a toothpick in the middle comes out
clean.
Cool about ten minutes, then loosen the edges of the bread with a knife,
and turn out of the pans to cool the rest of the way on a rack. For
baking containers, you can use a loaf pan, metal cans, or whatever. I
usually use 1-pound coffee cans, and it takes three of them. If you want
tiny loaves, you could probably use soup cans.
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