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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 4 eggs 1 c. chopped pecans, if desired 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.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |