Pumpkin Bread
Photography by Ben Lochard
in the kitchen with… July/August 2022
Ingredients
3 1⁄3 cups flour
3 cups sugar
4 eggs
1 cup oil
2⁄3 cup water
1½ teaspoons salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups (1 15-ounce can) pureed pumpkin
½ cup chopped nuts, optional
Instructions
- Preheat oven to 350°F. Mix all ingredients with a mixer. Pour into 3 greased 5-inch loaf pans for large loaves, 6 small 5×3-inch loaf pans for small loaves, or 1 large and 4 small loaf pans.
- Bake 55 minutes. Cool in pans. Turn out and wrap in aluminum foil. Freezes well.
Recipe courtesy Carol McGarvey
