* Exported from MasterCook *
Pumpkin Loaves
Recipe By :Ethel Eynard <http://copykat.com/>
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Holidays Low Fat
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups sugar
3/4 cup butter
2 eggs
1 pound canned pumpkin -- (1 can)
Lightly grease four small loaf pans and preheat the oven to
325F. Sift flour with salt, baking powder and spices; set
aside. In large bowl of electric mixture ad medium speed, beat sugar
with butter just until blended. Add eggs one at a time, beating well
after very light and fluffy. Beat in pumpkin. At low speed beat in
flour mixture until combined.
Turn batter into greased pans, dividing evenly. Bake 1 hour, or
until cake tester comes out clean. Let cool in pans 10
minutes. Turn out onto wire racks to cool completely.
Description:
"This makes a moist and spicy bread that is perfect for the fall."
Source:
"copykat.com"
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Per Serving (excluding unknown items): 167 Calories; 6g Fat (33.7%
calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber;
33mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates.
NOTES : This is a great bread to make in the fall. It is very moist,
and makes for a hearty breakfast. This recipe is from the archives
of Ethel Eynard, my grandmother. Jefferson City, MO. 1975.