Thursday, October 30, 2008

Food Friday: Pumpkin Bread

I'm not sure where my mom found this recipe, but it is a Christmas tradition around my house. Two years in a row my office gave it out to our vendors as Christmas presents. Both of those years I baked over 40 loaves. It was insane to bake that many but it was fun too. I normally start making these sometime in October and freeze them as I go. My Christmas present of beef is arriving next week so I have not begun baking them this year as I need the freezer space.

This recipe makes two medium sized loaves but you can use a variety of sizes, just adjust the baking time. Many times I make one large loaf and several smaller ones. Wrapped in plastic wrap and topped with a pretty bow, this makes a great Christmas present.

Pumpkin Bread

3 eggs
3 cups sugar
1 cup oil
2 cups canned pumpkin (1 can)
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg

Mix eggs and sugar on medium speed until fluffy. Add the remaining ingredients and mix well. Pour mixture into two greased loaf pans and bake at 350 degrees for one hour.


Christie Lanning said...

I am going to try this. This weekend I am doing quite a bit of baking, banana and pumpkin bread, some muffins, etc. I'm looking forward to it. And, 40 loaves!? Wow!

Anonymous said...

My kids love pumpkin bread! Do you have any suggestions for freezing it?

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