Monastary Pumpkin Bread

[arethusa2.livejournal.com]

3 1/2 c. flour
3 c. sugar
2 tsp. baking soda
1 tsp. each cinnamon and nutmeg
1 1/2 tsp. salt
4 eggs, beaten
1 c. vegetable oil
2/3 c. water
2 c. cooked, mashed pumpkin (1 can)

Add together and beat with a whip the flour, sugar, soda, cinnamon, nutmeg and salt. Put aside. Beat oil very slowly into eggs. Beat in pumpkin, then water. Fold dry ingredients into the pumpkin mix.

Bake at 350 degrees F in 3 greased 8x4 loaf pans for one hour or until toothpick in center comes out clean. Cool before slicing. Freezes well.

Comments

[ann1962]

It just came out of the oven. I thought the batter seemed thin, but it baked fine. I can't wait to cut into it.

[arethusa2.livejournal.com]

I hope it turned out okay. I dust the loaf with powdered sugar and we eat it all day on Christmas Eve, with warm or cold apple cider. Maybe I'll find a sauce to serve with it, maybe ginger? Or a walnut sauce, or even a brandy sauce, like the kind served with plum pudding. One of my favorite desserts is gingerbread with lemon (constarch) sauce.

[ann1962]

It turned out great. I think next time I would use a little less nutmeg and maybe add some ginger. All of the sauces sound wonderful with it too. This recipe is a keeper.