We're celebrating Thanksgiving tomorrow morning at Jack and Wyatt's school and since I'm in charge of dessert I made a fresh batch of Breakfast Cookies and a better-than-Starbucks Pumpkin bread that is a true crowd pleaser. The recipe comes from my very close family friend in Ohio. Thanks Heidi!
Recipe after the jump...
Recipe after the jump...
Here's the recipe:
2 1/2 cups flour
3 cups sugar
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp salt
4 eggs
3/4 cups vegetable oil
1/2 cup water
1 tsp vanilla
2 cups canned pumpkin
Optional: 1 cup chopped nuts
3 cups sugar
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp salt
4 eggs
3/4 cups vegetable oil
1/2 cup water
1 tsp vanilla
2 cups canned pumpkin
Optional: 1 cup chopped nuts
Directions:
Sift the dry ingredients together. In a separate bowl (or with a mixmaster) mix the eggs, oil, and water. Gradually add the dry ingredients to form a smooth batter. Scrape down the sides after each addition. Add the pumpkin and vanilla and mix well. Fold in the nuts. Pour into 2 greased loaf pans or bake in a bundt pan as a cake. Bake at 325 for 1 hour and fifteen minutes or until firm. Allow to cool for fifteen minutes and turn onto a cooling rack.
Sift the dry ingredients together. In a separate bowl (or with a mixmaster) mix the eggs, oil, and water. Gradually add the dry ingredients to form a smooth batter. Scrape down the sides after each addition. Add the pumpkin and vanilla and mix well. Fold in the nuts. Pour into 2 greased loaf pans or bake in a bundt pan as a cake. Bake at 325 for 1 hour and fifteen minutes or until firm. Allow to cool for fifteen minutes and turn onto a cooling rack.
*Note: if you're using a dark metal loaf pan, you might want to shorten cooking time a little, maybe 5 minutes.
This recipe freezes well. Allow to fully cool before freezing. PC: Yours Truly
