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    PUMPKIN BREAD


    Source of Recipe


    FPC youth group

    Recipe Introduction


    IMPORTANT: Since there are no preservatives in this pumpkin bread, please keep it refrigerated. It also freezes very well.

    List of Ingredients




    3 cups sugar
    1 cup salad oil
    4 eggs
    1 16-oz can pumpkin
    3 ½ cups flour
    2 tsp baking soda
    1 tsp salt
    1 tsp baking powder
    1 tsp nutmeg
    1 tsp allspice
    1 tsp cinnamon
    ½ tsp ground cloves
    2/3 cup water

    Recipe



    Preheat oven to 350°. Mix all ingredients well in a large mixing bowl. Pour batter evenly into four greased and floured 13-oz coffee cans. Bake one hour. Let cool in cans about 20 minutes before turning the cans over and letting the bread gently slide out.

 

 

 

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