I mentioned on Twitter yesterday that I was making some wonderful Pumpkin Bread – making my house smell wonderful. I am getting lots of requests for the recipe, so I thought I would share it here. This recipe is from my mother-in-law – she is the absolute best. My favorite thing about this recipe? It makes two at once. One to keep and one to give. Love to share food, too. 🙂
3 c. sugar
1 c. cooking oil
1 (16 oz.) can pumpkin
2 tsp. cinnamon
1 tsp. vanilla
3&1/3 c. flour
2 tsp. soda
½ tsp. salt
2/3 c. water
1 c. chopped pecans (optional)
Beat eggs. Add sugar, oil, pumpkin, cinnamon, and vanilla. Mix.
Stir flour, soda, and salt together in a separate container.
Add flour mixture alternately with water to pumpkin mixture.
Add pecans, if desired.
Divide batter into 2 greased loaf pans. (I think metal or stoneware pans give the best results.)
Bake 1 hour at 350, or until toothpick inserted in center comes out clean.
Cool about 10 min. on wire rack. Then remove from pans.
Cool completely, then wrap in plastic wrap or foil.
This bread freezes well.
Speaking of my mother-in-law… she (along with my awesome father-in-law) will be here in a few days. They will be holding the fort down while Ken and I head for a few days in Bermuda. If anyone out there has been to Bermuda, I would love to hear your favorite things.
Just got done watching Dexter. WOW. Wow. WOW. Didn't see that coming!
OK… going to bed early. NIght.