Granny loves making cakes. Usually it's chocolate, vanilla or red velvet, but occasionally she mixes it up. This bread reminds me more of a cake and I made a few cupcakes with the extra batter. This bread (or cupcakes) would be the perfect lunch box surprise.
Fall is a busy time all around. It's a great time to enjoy family fun at the many orchards, pumpkin patches and corn mazes open for the season. Many of these destinations are also working farms. Agritourism offers a taste of farm life and a fun avenue to learn about modern agriculture.
Technology has changed so much. Our tractors aren't the same, equipment has improved, and just about everything else has benefited from the increased efficiency offered by this technology. In fact, our crops benefit too. More about that here.
Pumpkin Bread is also terrific topped with your favorite ice cream. For other dessert ideas, click here.
- 1 15 oz can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 4 cups flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- Non-stick cooking spray
- Cream cheese frosting
- Mix together pumpkin puree, oil, water and eggs with a mixer
- In a separate bowl, combine flour, sugar, baking soda, salt, nutmeg, cinnamon, ginger and cloves (dry ingredients)
- Add the dry ingredients to the pumpkin mixture and mix until blended
- Spray loaf pan with non-stick cooking spray
- Pour batter into loaf pan (you can also make cupcakes)
- Bake for 70-80 minutes at 350 degrees Fahrenheit. It is done when an inserted tooth pick comes out clean.
- Decorate with cream cheese frosting
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