I've been craving this every since the calender said "Fall" and the leaves turned autumn colors. How can you let the season pass without a loaf or two of pumpkin bread? (and it's even kind of good for you)PUMPKIN BREAD (courtesy of Ms. Betty Crocker)
1-16 oz. can of pumpkin
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves (I sub nutmeg...not a clove fan)
1/2 teaspoon baking powder
1/2 cup chopped nuts, if desired
1/2 cup raisins, if desired (I leave these out...not a raisin fan either)
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes or until wooden toothpick comes out clean. Cool 10 minutes. Remove from pans. Then wink at Betty, put her cookbook away and add...
a generous slathering of cream cheese icing sprinkled with cinnamon.CREAM CHEESE ICING
4 oz cream cheese, softened
1 teaspoon vanilla
2 1/3 cups powdered sugar
2 tablespoons of milk
Mix ingredients together and apply generously to tops of pumpkin bread. Sprinkle with cinnamon. Slice and enjoy.
dish note: same favorite thrift store as the trunk find. I scored a box of Louisville Stoneware (16 plates, mugs, bowls) for $45. I can hardly sit here and type as I think what treasures they could have today...
1 comment:
I tried the recipe and it's absolutely incredible...moist and delicious...thank you for sharing!
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