13 December 2008

Holiday Favorites: Pumpkin Bread

We love this pumpkin bread. My friend's mother in law saves the tin cans from holiday dinners and bakes the bread in them. She then sends the breads home with guests. At our house, I usually make muffins. They cook up a little quicker, and they're great to snack on while we wait for the last of the meal to finish. I'll also serve this bread topped with a bit of whipped cream. yummmy!

Pumpkin Bread
1 can (2 c) pumpkin
4 eggs
1 c oil
2/3 c milk
3 c sugar
1 c nuts (optional)
1 1/2 tsp cinnamon
1 tsp vanilla
3 1/2 c flour
2 tsp baking soda
1 tsp salt
Preheat oven to 350. Combine all liquid ingredients in one bowl. Combine all dry ingredients in another. Slowly add the dry ingredients to the liquid. Stir until smooth and all are combined. Add nuts if using. Pour into two greased loaf pans or use lined muffins tins. Bake for 50-60 minutes or until bread springs back when lightly pressed in the center. Cool for 10 minutes in pan before removing to rack to finish cooling. Makes 2 loaves or 2 dozen muffins.

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