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#10847
PUMPKIN QUICK BREAD
Ingredients
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1 heaping tsp. nutmeg
1 heaping tsp. cinnamon
1 1/2 tsp. salt
3 cups sugar
1 cup oil
4 eggs
1 cup pumpkin
2/3 cup water
2 tsp. soda
3 cups sifted flour
Procedure
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Beat nutmeg, cinnamon sugar oil and eggs. Add salt. Add in order: pumpkin, water, soda, and flour.
Grease well 3 one pound coffee cans (greased loaf pans can also be used). Fill each 2/3 full and bake 1
hour at 350° . Turn out on rack and cool. While bread is cooling, wash cans.
Bread can be returned to clean cans, topped with plastic lids and frozen up to 6 months.
Temperature: 350°
Baking Time: 60 minutes.
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