kathleen frakes fantastic pumkin bread

Categories
None
Yield
1 Servings
MeasureIngredient
1 cup White sugar
1 cup Brown sugar
1¼ teaspoon Salt
3 teaspoons Baking soda
1 teaspoon Cinnamon
1 teaspoon Nutmeg
½ teaspoon Ground cloves
2 tablespoons Molasses; ( I used Dark molasses )
1 cup Salad oil; ( vegetable )
Eggs
⅔ cup Water
2 cups Pumkin; ( freshly cooked or canned )
3½ cup Sifted all purpose flour
1 cup Chopped nuts; ( walnuts or pecans )
1 cup Raisins; ( I didn't use these at all )

I used 2 cups Butterscotch chips instead of raisins from my sister Peggy's suggestion and it was great that way. Combine all ingredients and mix " vigorously ".Divide batter into 3( 8½ x 4 ½ Baby Food Bars greased and floured loaf pans or 2 ( larger loaf pans ). In a preheated oven, bake at 350 degrees for 1 to 1 ½ hours or until toothpick comes out clean when inserted into center of bread. Let bread cool in pans on wire rack. Freezes beautifully. If you use the butterscotch chips I let the bread cool in pan about 15 to 20 minutes then used a knife around the edges of the pan and remove the bread from the pan, then put bread onto wire racks to cool completely.If you wait to long for the bread to cool in the pan with the butterscotch chips the bread is very hard to get out of the pan and the bread will probably stick to the pan and you just get a mess of bread chunks. I hope this works well for you Cat in the Hat. My wifes friends at work just loved it. It makes the house smell great too while your cooking it. :0) !!! Posted to Bakery-Shoppe Digest V1 #429 by MOPSIE9607@... on Dec 1, 1997

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