I'm trying to create the illusion that it is fall. After 13 years of living in the Phoenix valley, it is still hard to pretend that the season's have changed when the daytime tempatures still hover around 100 degrees outside. The smell of pumpkins seems to help though, so I think it's time to bake some bread. My favorite pumpkin bread recipe is still my Mom's. I don't know where she got the recipe from, but it is amazingly good everytime.
Pumpkin Bread
3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1 tsp. salt
1 c. soft butter
3 c. sugar
3 eggs
2 c. canned pumpkin
Preheat oven to 350 F. Mix butter and sugar until blended. Add eggs and canned pumpkin and stir until smooth. Mix in cinnamon, cloves, and nutmeg. Stir in remaining dry ingredients and blend well. Divide evenly between 2 large loaf pans. Bake 1 hour or until tester comes out clean. Cool in pan 10 minutes.
No comments:
Post a Comment