Rain is pounding on the roof and the sun porch, darkness has invaded our evenings until daylight savings time comes to play. And since I received a request, the only thing left to do was bake. Tonight I am making pumpkin bread, from "The Wooden Spoon Bread Book". I have used this book time and time again through the years.
adapted from: The Wooden Spoon Bread Book
350 degree oven
makes 2 loaves
the intro: Some of my friends take a pumpkin from the field and cook it themselves. Starting from scratch definitely has it's virtues, but I personally make pumpkin bread with canned pumpkin. This is where I prefer for someone else to do part of the work.
(additional thoughts, canned pumpkin is great to be able to make this wonderful bread, long after fall is gone.)
3 1/2 c flour
1 1/2 c sugar
2 t baking powder
2 t baking soda
2 t salt
2 t cinnamon
1/2 t each nutmeg, ginger
1/4 t cloves
In a large bowl, combine dry ingredients, whisk to mix well. Set aside.
2/3 c oil
2/3 c molasses
2 c canned pumpkin
In a large bowl, combine wet ingredients, beat well.
Mix dry ingredients into the wet ingredients.
Divide between 2 loaf pans, bake 1 hour, or until tests done in your oven. Let cool 10 - 15 minutes, turn out to cook completely.
Wrap and store for 24 hours before serving.
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