This spicy bread is tasty any time of year, but it's especially good for brightening a bleak rainy day. Serve it with a meal or as a special company treat.
by Peggy Rynk
THIS SPICY BREAD is tasty any time of year, but it's especially good for brightening a bleak rainy day. Serve it with a meal or as a special company treat.
What You'll Need:
11/2 cups sugar
1 16-ounce can solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla
1 cup oil
3 cups whole-wheat flour (or 11/2 cups whole-wheat and 11/2 cups all-purpose flour)
What to Do:
- Preheat oven to 350°F.
- In a large mixing bowl, beat together eggs and sugar with a wooden spoon.
- Add pumpkin, cinnamon, allspice, baking soda, salt, baking powder, and vanilla; blend well.
- Add oil and again blend well.
- Stir in flour until mixture is smooth.
- Grease 2 9- by 5- by 3-inch loaf pans and, with spatula, divide batter evenly between them.
- Bake for 1 hour or until toothpick inserted in center of each loaf comes out clean.
- Remove loaves from oven and let cool 10 minutes in pans.
- Turn loaves upside down onto wire rack and remove pans. Let cool completely before slicing.