Cookbook:Pumpkin Bread III

| American cuisine | Dessert

See also: Pumpkin Bread and Pumpkin Bread II.

Ingredients

 * 1½ cups white granulated sugar
 * 1 cup oil
 * 3 eggs, beaten
 * 1 can (15 ounces) pumpkin purée
 * 3 cups flour
 * ¾ teaspoon baking powder
 * 1 teaspoon baking soda
 * 1 teaspoon cinnamon
 * ½ teaspoon cloves
 * ½ teaspoon ground nutmeg
 * ¾ teaspoon salt
 * ½ cup chopped nuts
 * Cooking spray

Procedure

 * 1) Preheat oven to 350°F.
 * 2) Beat sugar and oil using electric hand mixer.
 * 3) Add eggs and pumpkin and beat lightly.
 * 4) Add flour, then baking powder, baking soda, cinnamon, cloves, nutmeg, salt, and nuts if desired. Mix well.
 * 5) Pour into two baking pans sprayed lightly with cooking spray.
 * 6) Bake until toothpick comes out clean from the center, about 40–45 minutes.
 * 7) Cool and serve.

Notes, tips, and variations

 * Chopped walnuts are particularly good in this bread, but other nuts will do.
 * If cooking in a Dutch oven, preheat with about 14 charcoal briquettes, with about 10 or 11 on top and 3 or 4 on the bottom. If you're cooking outdoors, you'll have to use a hand mixer or a strong arm with the spoon.
 * If your bread sticks to the greased pan, try coating the greased pan with a thin layer of flour or a piece of parchment paper.
 * If you want to use fresh cooked pumpkin instead of canned pumpkin, follow these directions:
 * Cut the a small cooking/pie pumpkin into small section (that will fit into the pot you will use to cook them).
 * Bring water to a boil in a large pot (enough water so the none of the pumpkin slices will be sitting on the bottom of the pot).
 * Add pumpkin slices to the boiling water, cook for about 15 minutes or until pumpkin is soft.
 * Remove pumpkin slices from water.
 * Using a knife or spoon, peel/cut away the skin.
 * The pumpkin can be used right away for cooking, or can be refrigerated/frozen until needed.