Pumpkin Bread
1 lb. 2 oz. sugar
4 oz. safflower oil
4 eggs, slightly beaten
14½ oz. pumpkin puree
4 oz. all-purpose flour
7½ oz. cake flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
½ tsp. baking powder
2 tsp. baking soda
Preparation:
Preheat the oven to 325°F. Grease and flour two loaf pans. In a mixing bowl combine the sugar, oil, eggs, and pumpkin puree. Mix 1 minute. Sift the flours, baking powder, and baking soda in a separate bowl. Add the spices to this bowl and whisk together. Add the dry ingredients to the wet ingredients and mix until combined. Scrape the bowl as needed. Add to the loaf pans and bake for 1 hour or until golden brown and has slightly pulled away from the sides of the pan. I prefer a higher loaf, so I put more in one pan and less in the other. I pull the smaller loaf out of the oven after approx. 40 minutes. Serve hot and enjoy.
|
