HARVEST BALL PUMPKIN BREAD|
(Cajun Pumpkin Bread)
4 c. flour
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1/4 tsp. ginger
1 c. vegetable oil
1 lb. canned pumpkin
2/3 c. cold water
1 c. chopped pecans, if
Sift together dry ingredients. Make a well and add
vegetable oil, pumpkin and cold water. Blend well with beater.
Add eggs one at a time, beating well after each. Fold in
pecans. Pour batter into greased, floured loaf pans.** Bake
one hour at 350 degrees. Cool on wire rack. Bread may be frozen
after cooling. Wrap in plastic immediately upon cooling.
Tastes wonderful with cream cheese as a topping.
**(Makes 3 small loaves 45 minutes at 350 degrees or 2 large
loaves, 1 hour at 350 degrees.)
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