We LOVE the Autumn season here at The Weed Patch. The crisp, cooler air (although geez, not yet so much this year - it was 70 yesterday!), the changing colors, and the baking! Every year you know that fall is on its way when Chris starts making pumpkin bread (although he has been known to make it in July ... just because). Everybody seems to agree, this is a yummy treat!
- 3 1/2 cups all purpose flour
- 2 1/2 cups sugar
- 1 1/2 tsp salt
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1 can (16 oz) pumpkin puree
- 1 cup vegetable oil
- 4 eggs
- Preheat oven to 350 degrees
- Grease and flour two 9x5x3-inch loaf pans.
- In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix well.
- In a seperate bowl, stir together the pumpkin and oil.
- Beat the eggs in to the liquid, one at a time, beating well after each.
- Make a “well” in the center of the dry ingredients.
- Add wet ingredients to the dry ingredients, in the “well”
- Stir until dry ingredients are just moistened.
- Pour batter into pans.
- Bake at 350F for 1 hour, or until a toothpick comes out clean.
- Makes 2 loaves.