Fall has definitely arrived!
And you know what that means…..pumpkin dishes.
Dee hosted the last
gathering for our Mexican Train group.
She had just finished setting out snacks for us to enjoy and was
wrapping the second loaf of the pumpkin bread in foil to save when I
arrived. (She was nice enough to unwrap
it for me to get a picture of it to share.)
All of the different pumpkin dishes is one of the things that I like about the fall. I have so many ….some that I have shared here on my blog ….others I plan
to make and share over the next few weeks.
This recipe Dee said
was from her son’s co-worker’s mom. She
made it in the coffee cans. Since Dee
didn’t have any coffee cans, she decided to try it in two large loaf pans. She then had to adjust the cooking time and
oven temperature. I have never cooked
bread in coffee cans. The recipe made
two very generous 9 x 5 – inch loaves so if you want to try it in the coffee cans,
make sure you have an extra one since it says to fill just a little over half
full. Also don’t forget when she made
this recipe she might have used 1-lb coffee cans which I don’t think they make
anymore, do they? (I don’t drink coffee
and my husband buys coffee in bags.)
It was very, very good….and enjoyed by all.
MOM’S PUMPKIN BREAD
3 cups flour
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon baking
powder
½ teaspoon salt
½ teaspoon baking
soda
1 cup oil
3 cups sugar
3 eggs
1 teaspoon vanilla
1 cup nuts
2 cups pumpkin
Preheat oven to 350 degrees F. if using two greased 9 x 5 – inch loaf
pans….250 degrees F. if using three greased coffee cans.
Mix together well the oil, sugar, eggs vanilla, nuts, and
pumpkin.
Combine the dry ingredients together and then add them to
the wet mixture.
Pour batter into pans/cans and bake 1 hr for the loaf pans
and 2-1/2 hrs for the coffee can (filled a little over half full).
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