Baked with Tina and crew in the waning days of summer in Brevard, NC…


3 c. sugar 1 tsp. ground nutmeg

1 c. vegetable oil 1 tsp. baking soda

3 large eggs 1/2 tsp. salt

1 (16-oz) can of pumpkin 1/2 tsp. baking powder

3 c. all-purpose flour 1 c. coarsely chopped walnuts

1 tsp. ground cloves

1 tsp. ground cinnamon

Preheat oven to 350. Butter and flour two 9 by 5 by 3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in two additions. Mix in walnuts, if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edges of loaves. Turn loaves out onto rack and cool completely. Freezes well. (Walnuts optional)
Source: The Best of LBI Kitchens (Judy Smith)

2 Responses to "Spiced Pumpkin Bread"

  1. Tina Clark

    October 8, 2007

    Thanks for the recipe. I want to give a little of Fall to some of my other friends, so I’m going to be baking again. I love the color of the bread – a Fall color! Not to mention the taste, mmmmm, good.

  2. sunny

    October 8, 2007

    Tina, I’m still tasting that pumpkin bread out here. The best!

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